Ingredients

• 2 tbsp olive oil
• plus extra for drizzling
• 2 slices white country bread
• torn
• salt and freshly ground black pepper
• to taste
• 85g/3oz feta cheese
• crumbled
• 100g/3½oz broccoli
• cut into florets
• 70g/2½oz cherry tomatoes
• 1 tbsp balsamic vinegar

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Heat the olive oil in a frying pan. Add the torn bread and fry for five minutes
• or until golden. Season with salt and freshly ground black pepper
• to taste
• and place in a large bowl with the feta cheese.
• Boil the broccoli florets in salted boiling water for four minutes
• or until just cooked. Drain and add to the mixture in the large bowl.
• For the tomatoes
• place the cherry tomatoes on a baking tray with a dash of olive oil. Season with salt and freshly ground black pepper and roast in the oven for ten minutes.
• Add the tomatoes to the bowl with one tablespoon of balsamic vinegar and a splash of olive oil. Toss well and then spoon onto a serving plate.