Tomato and bread salad with anchovies and capers

Serves four to six

• 4 cloves garlic
• 6 anchovy fillets
• 110g olive oil
• 0 Flaked sea salt
• 100g sourdough bread
• 500g ripe tomatoes
• 1 lemon
• 1 tbsp capers
• 5g parsley leaves
• 5g basil leaves
• 1 tsp urfa chilli flakes

Step 1
Put the first three ingredients and half a teaspoon of salt into a small saucepan on a low heat.

Step 2
Cook gently for 10 minutes, stirring occasionally, until the garlic and anchovies soften when mashed with the back of a spoon.

Step 3
Take care that the oil does not get too hot, otherwise the garlic will catch and burn.

Step 4
If the oil does start to bubble too much, just take the pan off the heat until it cools down a little, then return to the stove.

Step 5
Off the heat, toss the toasted chunks of sourdough in the hot oil until well coated, then use a slotted spoon to transfer the bread to a large bowl, leaving the anchovy and garlic oil in the pan.

Step 6
Put the tomatoes, lemon zest, lemon juice, capers, three-quarters of the parsley and three-quarters of the basil in the bread bowl, and gently toss everything together to combine.

Step 7
Transfer the salad to a serving platter, drizzle over the anchovy and garlic oil, scatter the remaining herbs on top and finish with a sprinkling of chilli.