Baked tomato, green bean & anchovy salad

Name: Baked tomato, green bean & anchovy salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 450 g classic vine tomatoes; 3 tbsp extra virgin olive oil; 200 g Waitrose Trimmed Fine Green Beans; 25 g 25g pack flat leaf parsley; 1 tsp capers, drained; 1 small shallot, finely sliced; 80 g bag watercress; 30 g 8-12 anchovy fillets, drained

Alex Szrok's tumbled salad is packed with flavour from capers, anchovies and a mustard vinaigrette. With crusty sourdough, it works as a lunch or supper, but it also makes a special side for a late summer barbecue, or Friday dinner with dry-aged steak.

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2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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450g classic vine tomatoes
3 tbsp extra virgin olive oil
200g Waitrose Trimmed Fine Green Beans
¼ x 25g 25g pack flat leaf parsley
1 tsp capers, drained
1 small shallot, finely sliced
½ x 80g bag watercress
30g 8-12 anchovy fillets, drained

For the vinaigrette

2 tsp Dijon mustard
2 tsp white wine vinegar
1 clove/s garlic, peeled and crushed
50ml extra virgin olive oil

Preheat the oven to 200ºC, gas mark 6. Halve the tomatoes around their equator, not through the stem. Add 2 tbsp extra virgin olive oil to a medium roasting tin. Add the tomatoes and green beans, then coat well in the oil and season with salt.
Arrange the tomatoes, cut-side up, and add a little more oil so everything is well coated. Bake for 20-25 minutes, until the tomatoes are just collapsing and the beans are singed and tender. Remove the tomatoes and beans from the oven, then allow to cool slightly while you prepare the rest of the salad.
For the vinaigrette, add the mustard, vinegar and garlic to a large mixing bowl. Season, then whisk vigorously. Slowly add 50ml extra virgin olive oil, whisking constantly. Keep a close eye on the consistency – it will thicken and become glossy, close to mayonnaise in texture. Taste, and adjust the seasoning as necessary.
Add the baked tomatoes and beans to the vinaigrette, with some of their juices to loosen, then mix to coat. Add the parsley, capers and shallot, then combine. Add the watercress and half the anchovies, then lightly toss and tumble to coat the leaves, while retaining some of the watercress structure. Pile high on plates, top with the remaining anchovies and serve with good bread and a glass of rosé. Or enjoy as a side (see tips).