Warm salad of roast tomatoes, figs and feta with tarragon

You could replace half the tomatoes with a handful of mixed cherry tomatoes to add extra colour and variety to this lovely salad.

Ingredients

Quantity	Ingredient
6	medium tomatoes
6	fresh figs, stalks trimmed off and halved
250g	feta cheese, broken into large chunks
250g	sourdough bread, torn into chunks
3	tarragon stalks, leaves removed
	extra virgin olive oil, for drizzling
	sea salt flakes
	freshly ground black pepper
	squeeze of lemon, to serve

Preheat the oven to 180°C.
Cut half the tomatoes in half and the remainder into quarters, and place in a 30 x 20 x 5-cm roasting tray. Add the figs, feta, bread and tarragon, drizzle generously with olive oil and season with salt and pepper. Gently tumble everything together.
Roast for 25 minutes, shaking the tray occasionally, until the tomatoes and figs have collapsed down a little and released some of their juices, and the feta is golden at the edges.
Serve warm with a squeeze of lemon and more salt and pepper if needed.