Summer cherry tomatoes with crab salad

Name: Summer cherry tomatoes with crab salad
Yield: Serves 4 as a Starter
Ingredients: 2 hard-boiled large eggs, shelled and diced; 2 or 4 slices of sourdough bread (depending on size); 1½ tsp finely chopped parsley; 25 g shallots, peeled and very finely chopped; 170 g good-quality tinned crabmeat in brine; olive oil, to drizzle; sea salt; dill sprigs, to garnish; 2 tbsp mayonnaise; 16 cherry tomatoes on the vine

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

CRAB IS ONE OF MY FAVOURITE INGREDIENTS AND GOES PERFECTLY WITH SWEET SUMMER TOMATOES. THIS IS A CRACKING LITTLE STARTER OR LIGHT LUNCH DISH, WHICH YOU CAN MAKE AHEAD, GIVING YOU THE OPPORTUNITY TO RELAX AND SPEND TIME WITH YOUR GUESTS.

Ingredients

16 cherry tomatoes on the vine
sea salt
olive oil, to drizzle
170 g good-quality tinned <

Starter
Fish course
Pescatarian
Summer

Method

Cut the tomato vines to make bunches of 4 or 5 tomatoes. Bring a pan of salted water to the boil and have a bowl of iced water ready. Using a sharp knife, score a small cross on the bottom of each tomato. Blanch them on their vines for 30-45 seconds, then immediately immerse in the iced water.
Peel the skins back carefully towards the stem without tearing them