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PUTTANESCA SALAD

I LOVE THE FLAVOURS OF PUTTANESCA SAUCE, WHICH IS TRADITIONALLY SERVED WITH PASTA AND SOMETIMES CRUSTY BREAD FOR MOPPING UP LEFTOVER SAUCE. I THINK IT’S THE DISTINCTNESS OF THE ANCHOVY THAT REMINDS ME OF THE ANCHOVY PASTE I ENJOYED ON MY SANDWICHES GROWING UP. SINCE THEN, I’VE WANTED A CARB-LIGHT VERSION OF THE PASTA DISH (HENCE THIS SALAD) THAT I CAN ENJOY AT MIDDAY WITHOUT FEELING TOO FULL. THE MARINATED ARTICHOKE HEARTS ARE A ‘SIBALICIOUS’ ADDITION TO THE USUAL PUTTANESCA FLAVOURS AND THEY COMPLEMENT THE OTHER INGREDIENTS VERY WELL.

PREPARATION TIME: 10 MIN

NO COOKING TIME

SERVES 3

40g wild rocket

250g cherry tomatoes, some halved and some whole

1 red onion, thinly sliced

1 red pepper, cut into strips

10ml finely chopped caperberries

12 pitted Kalamata olives

4 anchovies, finely chopped

3 marinated artichoke hearts, roughly chopped

1 large handful basil leaves, roughly torn

DRESSING

4 anchovies, finely chopped

80ml olive oil

15ml red wine vinegar

juice and zest of ½ lemon

honey or sugar, to taste (optional)

METHOD

On a serving platter arrange all the salad ingredients in layers, finishing with the fresh basil. Toss well.

Mix the dressing ingredients in a jar or jug and mix or shake until well combined. Drizzle over the salad just before serving.

Siba’s tip…

You can use either capers or caperberries. Make sure the anchovies are finely chopped – a big piece can be too much for one bite.