Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
9
Low
Nutrition per serving
Calories340.4 kcal (17%)
Total Fat27.6 g (39%)
Carbs19.5 g (8%)
Sugars4.5 g (5%)
Protein5.9 g (12%)
Sodium428.8 mg (21%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4garlic cloves
crushed
6anchovy fillets in oil
drained and finely chopped
110mlolive oil
100gsourdough
crusts left on, sliced 2cm thick, lightly toasted, then cut into 4cm chunks
500gtomatoes
ripe, cut into 4cm chunks
1lemon
finely grate the zest to get 1 tsp, then juice to get 2 tsp
1 Tbspcapers
roughly chopped
5gparsley leaves
finely chopped
5gbasil leaves
finely chopped, plus a few extra leaves to serve
1 tspUrfa chilli flakes
or 1/2 tsp of another chilli flakes, flaked sea salt
Instructions
Step 1
Put the first three ingredients into a medium saucepan, along with 1/2 teaspoon of flaked salt, and place on a low heat. (In the recipe’s introduction, Ottolenghi recommends using a range of colourful tomatoes.)
Step 2
Cook gently for 10 minutes, stirring occasionally, until the garlic and anchovies soften when mashed with the back of a spoon.
Step 3
Make sure not to heat the oil too much or the garlic will burn: if it does start to bubble, just remove it from the heat until it cools. After 10 minutes, remove the pan from the heat and add the tasted sourdough chunks to the hot oil.
Step 4
Toss the bread around until well coated, then transfer the bread to a large bowl. Leave the anchovy and garlic oil in the pan.
Step 5
Mix together the tomatoes, lemon zest, lemon juice, capers, parsley and basil.
Step 6
Once ready to assemble, add the tomato mixture to the bowl of bread. Carefully toss everything together, then transfer to a platter or serving dish.
Step 7
Drizzle over the remaining anchovy and garlic oil and finish with the chilli flakes.
Notes
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