- A 250g punnet of cherry tomatoes
- 2 red pointed peppers
- 3 tbsp peanuts
- A handful of flat leaf parsley
- 2 spring onions
- 2 sticks of celery
- 1 lemon
- Sea salt and freshly ground pepper
- 1-2 tbsp olive oil
Halve your tomatoes. Thinly slice your pointed peppers, celery and spring onions. Toss everything together in a large bowl with a pinch of salt. Get your hands in there and give everything a good mix, drawing out some of the tomato juices.
Finely chop your parsley. Add it to the salad, along with a good pinch of pepper, the zest of your lemon and a squeeze of juice. Drizzle a little olive oil over.
Set a frying pan over high heat. Roughly crush your peanuts in a pestle and mortar or in a bowl using the base of a jam jar to do the job. Add the peanuts and a pinch of salt the hot pan. Toast till golden and fragrant. Scatter over the salad and serve.