40 grams (1 1/2 ounces) wild rocket (arugula)
1 red onion, sliced thinly
1 red bell pepper, cut into strips
250 grams (9 ounces) cherry tomatoes, halved
2 teaspoons capers, chopped
12 pitted kalamata olives
4 anchovies, roughly chopped
3 marinated artichoke hearts, roughly chopped
Large handful fresh basil leaves, roughly torn
80 milliliters (1/3 cup) olive oil
1 tablespoon red wine vinegar
4 anchovies, finely diced
Grated zest and juice of 1/2 lemon
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