Warm roasted olive, tomato and rocket salad with toasted ciabatta crumble

Preheat oven to 200°C. Drain olives and put in a large baking dish with tomatoes and onion. Drizzle over ½ of the oil, then season with salt and pepper. Roast for 10 minutes or until tomatoes start to soften.

Meanwhile, toss breadcrumbs in remaining oil. Put in a large deep frying pan and cook, stirring regularly, over a medium heat for 10 minutes or until golden and crunchy. Set aside.

Combine dressing ingredients in a small bowl. Arrange rocket on a serving platter. Top with baked tomatoes, olives and onion, then sprinkle over toasted ciabatta breadcrumbs. Drizzle with dressing and serve immediately.