Tomato And Anchovy Salad

4 hard-boiled eggs
1 tablespoon capers
2 tablespoons chopped gherkins
6 tomatoes, skinned and halved
Dressing:
4 tablespoons French dressing
2 tablespoons tomato ketchup
2 tablespoons chopped mixed herbs
Garnish:
1 x 50 g/2 oz can anchovy fillets, drained
watercress or parsley sprigs

Slice the hard-boiled eggs and arrange them in 4 individual shallow dishes. Sprinkle with the capers and gherkins. Place 3 tomato halves, cut side down, on cads dish.

Place the dressing ingredients in a small bowl and mix together thoroughly. Spoon over the tomatoes to cover completely.

Split the anchovies lengthways into 2, or 3 if very thick, and arrange in a cross on top of each tomato. Garnish each dish with sprigs of fresh parsley or watercress before serving.

SERVES 4