Ingredients
8 total- 200 g of cherry tomatoes
- 500 g of frozen chargrilled mediterranean vegetables
- 100 g of feta
- 1 frozen garlic butter and cheese flatbread
- 70 g of rocket
- 80 g of watercress
- 2 tsp of extra-virgin olive oil
- 1 tsp of balsamic vinegar
Method
4 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Arrange the cherry tomatoes and frozen vegetables in a baking tin and roast for 10 mins.
Step 2
Crumble the feta over the veg and return to the oven, along with the flatbread on the shelf below. Cook for 10 mins, or until the feta is soft and the flatbread is golden.
Step 3
Meanwhile, combine the rocket and watercress in a serving bowl.
Step 4
Cut the garlic flatbread into bite-sized pieces – these are your croutons – and scatter over the greens along with the feta and veg. Drizzle over the oil and vinegar and toss gently to combine. Serve the salad while warm with a few good grinds of black pepper, if you like. Best eaten immediately while the croutons are crisp, although any leftovers will keep in an airtight container in the fridge for 2 days.