Caerphilly, tomato and broad bean salad

Method

1. Heat the grill to 230°C. Bring a small saucepan of water to a gentle boil, blanch the broad beans for 2-3 minutes until just cooked through, then drain and refresh in cold water.
2. On a large baking tray, spread out the tomatoes next to the flatbread (you can do this in two batches if your tray isn’t big enough). Drizzle the bread with 1 tbsp of the olive oil and season well, leaving the tomatoes dry. Put the tray under the grill for 6-8 minutes to just blister the tomatoes and toast the bread. Turn the bread over to toast a little on the other side, giving the tomatoes a shake.
3. In a salad bowl, mix the remaining 3 tbsp olive oil with the vinegar, crushed garlic, piment d’espelette and dill to make a dressing. Once the tomatoes are done, remove them and spoon into the bowl while hot so the tomato juices run into the dressing for more flavour. Remove the skins from the broad beans if you like, for a more vibrant green. Stir these into the tomatoes.
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4. On a platter, press down the toasted flatbread with your hand to break it up slightly – this will help people pick out pieces. Spoon the salad and dressing
   over and top with crumbled cheese and torn basil leaves. Allow people to serve themselves some salad and a slice of crispy flatbread along with it.