Farro with mint, anchovies and English tomatoes

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The best tomatoes to use for this simple, early-summer dish are Heritage; we get ours from Secretts Farm.

The best tomatoes to use for this simple, early-summer dish are Heritage; we get ours from Secretts Farm.

5tbsp extra-virgin olive oil
2tsp good-quality red-wine vinegar
4 cured anchovies
5 tomatoes (if you can't find Heritage, then good ripe cherry tomatoes would work really well)
250g/8oz cooked farro
A handful of fresh mint leaves
A handful of basil leaves
A little sea-salt and lots of freshly ground black pepper

Whisk together the oil, vinegar and a little pepper and salt. The vinegar flavour should be barely detectable. Chop the tomatoes into rough chunks. Toss the farro, chopped tomatoes and anchovies together. Tear up the basil and mint leaves, then fold into the farro.

Taste, adjusting seasoning if necessary. Serve at once - the flavours should be bright, clean and clear.

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