handful basil leaves, roughly torn, plus 2 tbsp small leaves to garnish
6 baby artichoke hearts, thinly sliced on a mandolin
200g/7oz Tenderstem broccoli, broken into florets
1 fennel bulb, thinly sliced on a mandolin
1 head leafy celery, thinly sliced, leaves reserved
salt and freshly ground black pepper
music paper bread, to serve (available from Italian delis)
Put the bottarga, garlic, three-quarters of the lemon juice, 2 tablespoons of the olive oil, half the tomatoes and the torn basil in a pestle and mortar and pound to a loose dressing.
Toss the artichokes with the remaining lemon juice and olive oil. Season with salt and pepper.
Blanch the broccoli in boiling water for 2 minutes, then refresh under cold running water.
Arrange the broccoli, artichokes, fennel and celery on a serving plate and sprinkle over the remaining tomatoes. Drizzle over the dressing and garnish with the celery leaves and basil leaves. Finely grate over a little bottarga and serve.