Pre-heat oven to 180ºC / 350ºF / Gas Mark 4.
Place feta on foil, Sprinkle with a pinch of chilli flakes, drizzle with olive oil, wrap in foil and place in oven for 5 minutes or until the cheese has softened.
Cut the courgette into thin ribbons, drizzle with olive oil and season with sea alt and pepper. Cook on a hot griddle until softened, remove and toss with mint.
Brush the bread with olive oil and toast on the griddle pan.
Bring a pan of water to a gentle boil, add the vinegar. Crack the egg and carefully place in the water, cook for 2 minutes/ until softly poached.
Place the bruschetta on the plate, top with courgettes and roasted feta. Drain the egg and rest on top. Serve drizzled with olive oil.
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