1. Preheat the oven to 190 C/170 fan/ gas mark 5 and prepare the ingredients.
2. Toss together the broccoli, courgette, almonds, garlic, half of the olive oil, salt and pepper and layer on a baking tray.
3. Transfer to the oven and roast for 20-25 minutes, until lightly charred. 
4. Whisk together the rest of the olive oil, lemon juice, balsamic, and chilli flakes in a small bowl. Add the tomatoes and season to taste.
5. Pour the tomato dressing over the roasted broccoli and toss to combine. Transfer the salad to a plate and top with feta.