Tomato, red pepper and anchovy salad
Starter: serves four. Total time: 1 hour 30 minutes
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450g cherry tomatoes (preferably on the vine)
Extra virgin olive oil
Sea salt, black pepper
3 red peppers
1 large avocado
100g green olives, stoned
75g salted anchovies
50g rocket leaves
8 x 1cm slices French bread, cut at an angle
Heat the oven to 200C. Place the cherry tomatoes in a small roasting dish with a little olive oil and season. Roast them for 20 minutes. At the same time, roast the red peppers on the oven rack. Leave the cherry tomatoes to cool for about an hour. Place the peppers in a bowl, cover with cling film and leave to cool.
Remove the cores and seeds from the peppers over the bowl to catch any juices, and slip off their skins. Tear them into wide strips. If the cherry tomatoes were on the vine, gently remove them from the stalk using a fork, leaving them sitting in their juices in the roasting dish. Quarter the avocado, peel off the skin, then slice it.
Gently toss the peppers, tomatoes (and their juices), avocado, olives, rocket leaves and anchovies in a large dish. (You shouldn't need to season the salad.) Heat a ridged griddle and toast the bread on both sides. Place two pieces of toast on each of four plates, and drizzle over a little oil. Pile the salad over half the toast, trickle another tablespoon of olive oil over each plate and serve.
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