PUNGENT BOCCONHINI SALAD

400g cherry bocconhini
100g semi dried toms
30-50g capersw
oil preserved anchovy fillets (to taste)
handful of fresh basil leaves, torn
200g fresh rocket leaves
juice of ½ lemon
]2-3 chargrilled capsiums, cut into strips
olive oil
cracked black pepper and sea salt flakes

mix the boconchini, tomatos, capsicum strips, capers and basil leaves. make a bed of rocket leaves and spoon the bocconihini salad onto it;. season with lemon juice, a little olive oil, cracked black pepper and sea salt to taste and then lay on the anchovy fillets.

brilliantiwth rosated meat or with wood oven bread or as part of a cold spread with frittata, cured meats and olives.