Breakfast Bruschetta

Serves 6, Prep 10 mins, Cook 15 mins

2 x 130g punnets baby

truss tomatoes Olive oil cooking spray Salt and pepper, to taste 1 tblsp olive oil 300g British-style unsmoked,

rindless back bacon rashers 200g Danish feta, crumbled 6 x 2cm-thick slices grain

sourdough, toasted 1/ cup caramelised onion relish

3 30g baby rocket leaves Caramelised balsamic, to serve 1 Place tomatoes in a small roasting pan lined with baking paper. Spray with oil. Season with salt and pepper. 2 Cook in a hot oven (200C) for about 15 minutes, or until soft. 3 Meanwhile, heat oil in a large, non-stick frying pan. Add bacon in two batches. Cook for about 2 minutes on each side, or until browned and crisp. Drain on absorbent kitchen paper. 4 Just before serving, spread feta evenly over sourdough. Top with bacon, relish, tomatoes and rocket. Drizzle with balsamic.

TIP British-style bacon is unsmoked, slow-matured rashers of back bacon, available from supermarkets. You can use shortcut bacon rashers, prosciutto or pancetta instead.

1 tblsp vegetable oil 5 green spring onions,

thinly sliced 1 large carrot, peeled,

finely chopped 2 cloves garlic, crushed 2 tsps finely grated fresh ginger 500g beef mince ¼ cup soy sauce 2 tblsps brown sugar 1 tblsp mirin 2 tsps sesame oil 2 tblsps sesame seeds, toasted Iceberg lettuce leaves, to serve Extra sliced green spring onions,

to garnish

Heat oil in a large, non-stick frying pan over a medium heat. Add onions, carrot, garlic and ginger. Cook, stirring occasionally, for about 5 minutes, or until carrot is soft. Add beef. Increase heat to high. 2 Cook, stirring to break up mince, for about 5 minutes, or until browned. Add combined soy, sugar, mirin and sesame oil. Stir for about 5 minutes, or until liquid is evaporated. Stir in seeds. 3 Serve warm beef in lettuce leaves. Garnish with extra sliced onions.

TIP For the perfect lettuce cups, cut base from the iceberg. Run lettuce under cold water and gently pull leaves apart. Cover with damp absorbent kitchen paper in the fridge until ready to serve.