Ingredients
For 4 people 
- 1 cup(s) of Flowerdale Farm Rocket Salad
- 0.5 a crusty baguette
- 0.5 cup(s) of Flowerdale Farm Basil Leaves
- 2 punnets of cherry tomatoes or grape tomatoes
- 1 pinch(es) Sea salt and freshly cracked pepper to taste
- 1 cup(s) of Flowerdale Farm Continental Parsley Leaves
- 1 jar of roasted capsicum strips, drained
- 3 tablespoon(s) extra virgin olive oil
- 2 tablespoon(s) capers
- 80 grams punnet of Flowerdale Farm Sunflower Sprouts
- 3 tablespoon(s) red wine vinegar
- 10 anchovy fillets split lengthways (optional)
Method
- Firstly roughly chop the bread in to 3cm square pieces. Place these in a bowl and sprinkle over all the vinegar and half the olive oil.
- Toss the bread around and set aside. In a separate bowl combine all other ingredients and mix well. Now add the bread pieces and again mix well.
- Drizzle over remaining olive oil and cracked salt and pepper and serve.
