Ingredients

3 anchovy fillets
3 tbs extra virgin olive oil
2 garlic cloves, crushed
1 tsp dried chilli flakes
2 tbs red wine vinegar
40g mixed salad leaves or herbs
500g tomatoes
3 spring onions, chopped
2 tbs capers
1/3 cup pitted black olives, roughly chopped
1/4 cup flat-leaf parsley, roughly chopped
25g Parmesan, shaved

Chop the anchovies and mash into a paste. Fry with a tablespoon of oil, stirring for 3 minutes over medium heat until dissolved. Add garlic and chilli, cook for 30 seconds. Transfer to a bowl and cool for 10 minutes. Add remaining oil, vinegar and season with pepper.

Scatter the leaves on a serving plate and add the sliced tomatoes. Top with the rest of the ingredients, spoon over the dressing & season with pepper. Enjoy with well-chilled glasses of 2023 Leopard's Leap Sauvignon Blanc.

Inspired by Delicious.com.au