What you'll need

Serves 1 (as a light meal)

• 2 tablespoons extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon dried oregano
• 5 cherry tomatoes, on the vine
• 50g fetta
• 5 basil leaves
• salt and pepper to taste

The easy bit

1. Preheat oven to 240°C. In a small bowl, mix together olive oil, balsamic vinegar and dried oregano.
2. Brush tomatoes with this dressing very generously, place on a baking tray and cook for 5 to 7 minutes or until soft.
3. Slice fetta and arrange on a plate, lay on the tomatoes and garnish with basil. Splash with the olive oil and balsamic from the roasting tray. Season to taste.