Tomato Salad With Jalapeño Caesar Dressing

Roughly chop/slice the tomatoes, season with salt and put in a sieve over a bowl to catch the juice. For the dressing, peel the garlic, finely chop the pickled jalapeños.

Add the garlic to a pestle and mortar (if you don't have one use a blender or just finely chop everything), smash the garlic then add the anchovies, smooshing them into a paste.

Add the jalapeños and keep smooshing until it comes together, then add the mayo and the lemon zest before juicing in half of the lemon – taste and adjust with the remaining lemon juice if needed. Grate in the Parmesan. Give it a good season with some black pepper and taste again. If you think it needs salt, add it.

Peel the courgette into ribbons and finely slice the fresh jalapeño. Arrange the tomatoes and courgette ribbons on a serving platter. Drizzle with the dressing, scatter with basil, crunchy corn and Parmesan shavings.