2 punnets (400 g) cherry tomatoes, cut in half
1 Lebanese cucumber, thinly sliced
10 anchovy fillets, drained
50 g (½ cup) capers, drained
6 caper leaves (see Note), rinsed, drained
⅓ cup shaved kefalotiri (see Note) or kefalograviera (see Note)
½ tsp dried Greek oregano (see Note), lightly crushed
60 ml (¼ cup) extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place tomatoes and cucumber on a platter. Top with anchovy fillets, capers, caper leaves and shaved kefalotiri. Scatter with oregano and drizzle with olive oil, to serve.
• Caper leaves come packed in salt or brine and are available from Mediterranean delis. If unavailable, substitute extra capers.
• Kefalotiri and kefalograviera are available from delis and select supermarkets.
• Dried Greek oregano (rigani) is available from delis and select supermarkets.