Puttanesca Salad

  • Preparation Time10 mins
  • Serves3
  • DifficultyEasy
40g wild rocket
250g cherry tomatoes, halved
1 red onion, sliced thinly
1 red pepper, cut into strips
2 tsp capers, chopped
12 pitted kalamata olives
4 anchovies, roughly chopped
3 marinated artichoke hearts, roughly chopped
Large handful basil, roughly torn

For the dressing

4 anchovies, finely diced
80ml olive oil
1 tbsp red wine vinegar
Juice and grated rind of ½ lemon

In a serving bowl arrange all the salad ingredients in layers finishing with the fresh basil.

Add the dressing ingredients to a jar, screw on the lid and shake well to combine.

Drizzle over the salad just before serving.

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