Ingredients
- 3tbs panko breadcrumbs
- 2tbs olive oil, plus more for drizzling
- 3 large ripe tomatoes
- 800g baby potatoes (3-4 per person) boiled and peeled
- 1 small red onion, peeled and finely diced
- 16 mixed, stoned olives, chopped
- 1 x 50g tin of salted anchovies, chopped
- 1tbs small capers
- 2tbs chopped parsley
- Juice of half a lemon
- Salt and black pepper
1 Toast the panko breadcrumbs in the olive oil until golden, then set aside.
2 Cut an X in the top of the tomatoes, then plunge them into boiling water for a minute, then straight into iced water. Peel, quarter, deseed and dice them.
3 Put the potatoes into a bowl and add the onions, olives, anchovies, capers, parsley, lemon, tomato dice. Season and add a little more olive oil to coat.
4 Transfer into a serving dish, then top with the crisp breadcrumbs. Serve at room temperature. These are lovely with almost any fish, chicken or lamb — perfect for a summer’s day.
