Tomato, sumac and sourdough salad

Serves 4-6

You will need:

• 2 large cloves of garlic, peeled and crushed

• 1 x 25g tin of anchovies, drained and roughly chopped

• 50ml extra-virgin olive oil

• 2 large 2cm-thick slices of sourdough bread

• 500g ripe tomatoes (cherry tomatoes also work well)

• Finely grated zest and juice of half a lemon

• 1 tablespoon capers, drained (or rinsed, if salted) and roughly chopped

• 1 generous teaspoon ground sumac — see Rachel Recommends, far right

• 2 tablespoons fresh basil leaves, shredded or torn

• 1 tablespoon fresh coriander leaves — see my Top Tip, right

• Sea salt and freshly ground black pepper

1 Put the crushed garlic, the chopped anchovies and the extra-virgin olive oil into a small saucepan on a low heat. Cook very gently for 5-6 minutes, stirring occasionally, until the garlic and the anchovies soften, being careful not to let the garlic burn.

2 While the garlic and the anchovies are cooking, toast the two large slices of sourdough bread. Allow them to cool, then cut them into 2cm chunks.

3 Put the garlic, anchovy and extra-virgin olive oil mixture in a large bowl and toss in the chunks of toasted sourdough bread. Make sure the bread chunks are well coated with the oil, then set aside.

4 Cut the tomatoes into 2cm chunks (or if they’re cherry tomatoes, cut them in half). Add them into the bowl you set aside earlier, then add the finely grated lemon zest, the lemon juice, the roughly chopped capers, the sumac, the shredded or torn basil leaves, whichever you’re using, and most of the coriander leaves. Gently toss everything together to combine.

5 Taste for seasoning, adding sea salt and freshly ground black pepper if necessary and a little bit more lemon juice if it is needed.

6 Transfer the salad to a serving plate and scatter any remaining fresh coriander leaves over the top.