Amatritciana Salad

½ a punnet of yellow cherry tomatoes

½ a punnet of red cherry tomatoes

½ cup of young basil leaves

100g of your favorite cured meat (pancetta, prosciutto, salami, speck), diced

100g of baby boconcini, torn into pieces

50g of white anchovy fillets

2 tbsp of olive oil

Juice of 1 lemon

100g of sourdough

3 sprigs of thyme

1 tbsp of picked oregano leaves

1 chili, deseeded and Julienned

Salt and pepper to taste 

Preheat oven to 180 degrees

1. Tear up the sourdough into thumb size pieces and place it on a baking tray lined with baking paper, drizzle with olive oil and season with the thyme and salt flakes. Bake in the oven for 15mins.

2. Place the salami in a cold pan and bring up the heat to medium, this will render some of the fat out of the salami and this will act as the cooking oil. Cook for a few minutes each side until the edges crisp up then set aside.

3. In a large bowl gently toss together the tomatoes, basil leaves, bocconcini, anchovy fillets, sourdough, oregano, and chilli then drizzle with olive oil and lemon juice and season with salt and pepper.