“This is a proper plate of food; perfect for outside eating and a great way to use up stale sourdough. The zesty capers and a kick of good red wine or bramble vinegar really make the dish, whilst the fresh mint and basil are a delight. I like to dry my mini plum toms in the oven first, but you don’t have to, fresh tomatoes will do the trick. It can be made in advance of eating and is great as a starter, a side dish, pre-prepared for a BBQ, a roast chicken or as an accompaniment for a pan-fried piece of fish like mackerel or herring.”

Makes 2 portions
Cooking time: 10 minutes; Prep time: 20 minutes

INGREDIENTS

1 handful of mini plum and/or cherry tomatoes

1 tablespoon diced cucumber

1 tablespoon sliced red onion

1 tablespoon diced red pepper, optional

1 small handful sourdough crusts

1 teaspoon capers

1 tablespoon red wine or bramble vinegar

1 teaspoon ripped mint leaves

2 basil leaves, ripped

3 tablespoons extra-virgin olive oil

2 tablespoons cold-pressed rapeseed oil

Good salt and pepper

METHOD

Heat the oven to 120°C.

Wash the tomatoes and pat dry. Place in an ovenproof dish and drizzle with a tablespoon of olive oil and dry in the oven for about an hour.

Cut the sourdough crusts into 1-inch cubes and fry in the rapeseed oil until golden.

It’s now a case of assembling in the dish in a bowl as all the work has been done. Add the dried tomatoes and croutons to a big bowl, then add the cucumber, red onion, pepper, capers, vinegar, mint and basil. Season with salt and pepper then add the remaining olive oil.

Give all the ingredients a good mix and divide between 2 small bowls or serve as a big bowl in the centre of the table. Eat on its own or serve with fish or roast meats.