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Lamb-and-anchovy ragù

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Tomato salad with chilli crisp

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Tomato salad with chilli crisp

10 minutes

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Tomato salad with chilli crisp

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

500 g Woolworths exotic tomato selection, sliced
100 g Woolworths green olives 100 g, drained
2 x 150 g tubs Woolworths bocconcini mozzarella, drained and torn
fresh basil, for serving

For the Italian chilli crisp:

2–3 red chillies, sliced (depending on your preference)
6 cloves garlic, peeled and chopped
3 anchovy fillets
1 cup canola oil

Method

1. To make the chilli crisp, place all the ingredients into a small saucepan over a low heat and simmer for 5–8 minutes, or until golden. Turn off the heat and allow to cool, then decant into a clean jar. It will keep in the fridge for up to 2 weeks.

2. Cut the tomatoes into quarters and halves. Sprinkle them with sea salt and drain in a colander for 15 minutes.

3. Top with the bocconcini, olives and basil and spoon over the chilli crisp.

Cook’s note: The chilli crisp adds massive flavour and crunchy texture.

Photographs: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen