Rotisserie chicken, roasted red pepper & anchovy platter

Instructions

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1. 1 Spread out the shredded chicken on a large platter. Slice the roasted red peppers and nestle around the chicken.
2. 2 Tear over the mozzarella and scatter over the anchovies, reserving the oil. Whisk the vinegar with the anchovy oil, olive oil, 2 tbsp pepper brine from the jar and the herbs along with some seasoning. Add more vinegar to taste, if you like, then pour over the platter. Scatter with the almonds and serve with crusty bread.