Mixed Tomato Salad With Almond Crumble - cooking recipe

Ingredients

2 oz whole unblanched almonds, roughly chopped (about 1/3 cup)
6 tbsp olive oil
1/4 cup fresh coarse breadcrumbs
1 None garlic clove, peeled and crushed
2 lbs mixed color large tomatoes, thinly sliced
2 tbsp light balsamic vinegar
2 tbsp capers, drained
4 tbsp fresh flat leaf parsley, chopped

Preparation

Heat a non-stick frying pan and lightly toast the chopped almonds, turning frequently. Spread on a flat plate and leave to cool.
Heat 4 tbsp of the oil in the frying pan and pan fry the breadcrumbs and garlic over medium heat until crisp and golden. Leave to cool.
Arrange the sliced tomatoes on serving plates and drizzle with the vinegar and the remaining olive oil. Season with salt and freshly ground black pepper. Mix the breadcrumbs with the almonds, capers and most of the chopped parsley and spoon over the tomatoes. Garnish with the remaining parsley.