Farmer's market recipe: cook broccoli florets until tender but not mushy. Meanwhile, make a dressing of your choice in a bowl (mine features olive oil, balsamic vinegar, fresh chopped chilli and garlic) and throw in some chopped coriander. When the broccoli is cooked, freshen it up with cold water, then throw it into the dressing and mix it all up. Add in halved cherry tomatoes. Divide between two plates and top with diced feta. Serve with rounds of ciabatta bread.
Based on Angela Hartnett's recipe in A Taste of Home.
