Equipment

Chopping board
Knife
Roasting tray
Whisk
Pan
Mixing bowls

method

1. Slow-roast the tomatoes
Heat oven to 140°C
Toss tomatoes with olive oil, honey, garlic, chilli flakes, seasoning
Roast for 60–75 minutes until collapsed, sweet and jammy
2. Whipped feta
Blitz feta, yoghurt, lemon zest and pepper until smooth
Chill until needed (keeps 3 days)
3. Eggs
Fry eggs gently in olive oil or butter
Aim for crispy whites, soft yolks
4. Toast & build
Toast bread hard
Spread whipped feta generously
Spoon over warm tomatoes
Top with egg
Finish with herbs and a drizzle of chilli oil or olive oil

1. Roast the salmon


Heat the oven to 190°C (170°C fan).
Place the salmon on a lined baking tray, drizzle lightly with olive oil and season with salt and pepper. Roast for 10–12 minutes, until just cooked and flaking. Remove and allow to rest.

2. Make the croutons


Toss the focaccia chunks with a little olive oil and a pinch of salt.
Bake alongside the salmon for 8–10 minutes, turning once, until golden and crisp. Set aside.

3. Prepare the dressing


In a bowl, whisk together the egg yolks, mustard, garlic, anchovies (if using) and lemon juice.
Slowly whisk in the olive oil until thick and glossy, then stir in the grated Parmesan.
Season with black pepper and adjust with a little extra lemon juice if needed.

4. Prepare the salad


Separate and wash the lettuce leaves, then dry well and tear into large pieces.
Place in a large bowl and toss gently with just enough dressing to coat.

5. Assemble


Divide the dressed lettuce between plates or arrange on a large serving platter.
Flake the roast salmon over the top, scatter with croutons, anchovies and finish with shaved Parmesan.

6. 
Serve with lemon wedges on the side.