Ingredients

Handful of ripe Spanish tomatoes

Extra virgin olive oil

Sea salt flakes

Black pepper

Spanish bread

Garlic

1 pack of Boquerones (pickled anchovy fillets)

1 tin of Ortiz anchovy fillets (salted anchovies in extra virgin olive oil)

Chopped parsley

Zest from 1 lemon

Method

1. Grate the tomatoes into a bowl. Add a splash of extra virgin olive oil, season with sea salt and black pepper, and mix. Taste and adjust the seasoning as required.

2. Toast the bread, cut into fingers, and rub with a little garlic.

3. Spoon over the sieved tomatoes. Top each with one Boquerones and one anchovy fillet, drizzle with extra virgin olive oil, and sprinkle with parsley and lemon zest.

4. Serve straight away.