•  ¼ cup (60ml) olive oil
•  1 clove garlic, crushed
•  sea salt and cracked black pepper
•  4 slices sourdough bread
•  1½ cups baby rocket leaves
•  1 cup cherry tomatoes, halved
•  2 tablespoons small black olives
•  shaved parmesan, to serve

chilli dressing

•  ½ tablespoon chopped large mild red chilli
•  ¼ cup (60ml) extra-virgin olive oil
•  1 tablespoon lemon juice
•  8 anchovy fillets

  To make the chilli dressing, place the chilli, extra-virgin olive oil, lemon juice and anchovies in a bowl and stir to combine. Set aside.

  Preheat oven to 180°C (355°F). Combine the olive oil, garlic, salt and pepper and brush the bread. Place the bread on a baking tray and bake for 10−12 minutes or until crispy and golden. Divide the bread, rocket, tomatoes and olives between plates, spoon over the chilli dressing and top with the parmesan to serve. Serves 4.