This salad is salty, sweet, fresh and oh, so delicious. The anchovies, parsley and capers are finely chopped to make a sort of chunky pesto that is packed full of nutrition and flavour. It’s a surprisingly filling salad thanks to the protein and especially when you serve it with toasted, crusty bread. The trio of firm tomatoes, salty, dressing and creamy cheese is an addictive combination.

INGREDIENTS
half a tin of anchovies in oil plus all the oil
2 tbsp capers
handful bunch of parsley (including stalks)
2 large beef tomatoes
2 tbsp olive oil
1 tbsp of balsamic vinegar
salt and pepper
ball of burrata
crusty bread with extra olive oil for cooking

• Slice the bread and drizzle each side with olive oil then either fry in a pan or pop under the grill. Turn when golden on one side and toast the other side then leave to cool slightly.
• Put the parsley, anchovies, tin oil and capers onto a chopping board and chop everything together.
• Slice the tomatoes to the thickness of a pound coin then arrange on a large plate and grind over generously with salt and pepper. Top the tomatoes with the parsley mixture then drizzle over about 2tbsp of olive oil and 1 tbsp of balsamic vinegar.
• Serve with a ball of burrata and the toasted crusty bread.