Sardine and tomato panzanella

Method

1. Put the tomato chunks in a large serving bowl and sprinkle with a good pinch of salt and some pepper. Set aside. Toast the fennel seeds in a small dry pan for 45 seconds until lightly toasted and fragrant. Lightly crush in a pestle and mortar, then put in a small bowl and add the vinegar, onion, sugar, a pinch of salt and, if using, the chilli flakes. Leave to quick-pickle for at least 15 minutes and up to 2 hours, tossing from time to time.
2. Meanwhile, heat the oven to 160°C fan/gas 4. Spread the bread over a large baking sheet and drizzle with 2 tbsp of the oil. Toss to coat, then bake for 10 minutes until lightly toasted but still a little soft.
3. Stir the remaining oil into the quick-pickled onion, then taste and adjust the seasoning with more sugar or salt as needed. Pour over the tomatoes and add
   the toasted bread and sardines. Roughly tear most of the basil into the salad, reserving a few small leaves to garnish. Toss well to combine. Drizzle with a little more oil, then serve scattered with the remaining basil leaves.