Finely chop the anchovies then use a fork to mash them to a paste. Add to a small non-stick frying pan with 1 tablespoon of oil. Cook, stirring for 3 minutes over medium heat until dissolved. Add the garlic and chilli, cook for 30 seconds. Transfer to a bowl and cool for 10 minutes. Stir in remaining oil, vinegar and season with pepper.
Scatter the leaves over a serving platter. Slice the Kumato® tomatoes and arrange on the platter. Top with the onions, capers, olives, parsley and parmesan. Spoon over the dressing & season with pepper. Serve.