Summer cherry tomatoes with crab salad

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

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 <

Fish course
Starter
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