Sam Harris's heritage tomatoes and anchovy salad

SERVES 4-6

• 500g mixed heritage tomatoes
• 0 a splash red wine vinegar
• 0 olive oil
• 130g anchovy fillets
• 0 tbsp cold water
• 1 tsp lemon juice
• 1 handful peashoots

Step 1
sugar a pinch.

Step 2
Cut the tomatoes into odd shapes and place in a bowl, add a splash of red wine vinegar, a glug of olive oil and a pinch of salt and leave for 20 minutes.

Step 3
Blend the anchovy fillets with a tablespoon or two of cold water, a pinch of sugar, a teaspoon of lemon juice and a pinch of salt – it needs to be loose but not overtly runny, more like single cream consistency.

Step 4
To serve, add enough of the dressing to the tomatoes for your own taste, then tip on to a large white platter and scatter with peashoots.