july Bruntsfield Links

Tomato and toasted sourdough salad with infused garlic and anchovy olive oil dressing
This will serve 4 as a side dish for any meal.
Ingredients
4 crushed garlic cloves
6 anchovy fillets in oil drained and chopped
110ml olive oil, 100g sourdough crusts on and cut into 2cm chunks
500g ripe tomatoes – red, yellow, green if you can find them cut into 4 cm chunks or cherry
tomatoes halved
1 lemon zested and also squeezed
1tbsp capers roughly chopped
5g chopped parsley, 5g basil leaves chopped and some also used for decorating
1 tsp chilli flakes, Flaked sea salt to taste
Method
Put the 1 st three ingredients into a pan along with ½ tsp salt. Heat the oil and cook gently
without burning the garlic and anchovies for 10 minutes which you want to be soft to mash
them. Don’t let the oil bubble as this means the oil is getting too hot. You will begin to smell
the gorgeous rich aroma of the infused oil. Leave to one side.
Place the bread chunks onto a tray and toast in the oven till well golden and brown. You do
want the bread to be crisp.
Once ready add the bread chunks to the oil and mix together well. Take out the bread and
place into your serving bowl. Leave the excess oil garlic and anchovy for later.
Mix the tomatoes, lemon zest, lemon juice, capers, parsley and mint together and sprinkle
with pepper.
Once you are ready to serve, add the tomato mixture to the bowl of bread. Mix and toss
well together. Drizzle over the rest of the infused oil, add the chilli flakes and you are ready
to serve. I also add a sprinkling of Maldon salt too over the top which can be omitted if
wished. Enjoy the taste of sunshine in a bowl!
24 July 2019 To advertise call Leigh on 0131 447 7891 email: leigh@themeadowsdirectory.com