1. Preheat your oven to 200°C.
2. Cut the broccoli into bite-sized florets, toss with olive oil and black pepper, and roast for 10-12 minutes until tender.
3. Meanwhile, cube the cantaloupe and crumble the feta cheese.
4. Combine the roasted broccoli, fresh cantaloupe, and feta in a bowl and gently toss.
5. Drizzle a little extra olive oil if desired and serve immediately.

Summary:
A refreshing dinner salad that balances savory roasted broccoli with sweet cantaloupe and tangy feta for a grown-up palate.

Storing Options:
Best enjoyed fresh; leftovers can be stored in an airtight container in the fridge for up to one day.

Potential Allergies:
Contains dairy (feta cheese); not suitable for those with lactose intolerance.

Side Effects:
The high fiber content from raw cantaloupe may cause mild digestive discomfort for some individuals.