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Heat a griddle pan or heavy frying pan.
Rub the hispi wedges all over with one or two tablespoons of oil, season lightly and grill for six to nine minutes on one cut side.
Turn and repeat on the other cut side of each wedge.
Meanwhile, put a garlic clove and the anchovies in a mortar (or small food processor) with a scrunch of sea salt, and grind to a paste.
Whisk in the mustard, vinegar and buttermilk, followed by the remaining four tablespoons of oil in a slow, steady stream, to make an emulsion.
Stir in the grated parmesan and season to taste.
Put the shallot, parsley and capers in a medium bowl, squeeze over the lemon and season lightly.
When you are ready to eat, cut the remaining garlic clove in half and rub the cut sides over each piece of hot toast.
Put a piece of toast on each of four plates, drizzle with good olive oil, then lay the warm hispi wedges on top.
Spoon over the dressing, allowing it to fall into all the nooks and crannies, then grate over a little extra parmesan.
Serve with a generous handful of the parsley and shallot salad on the side.