Perhaps this should be called the Mediterranean on a plate!

Extra virgin olive oil
1 tbsp white wine vinegar
Half tsp sugar
Salt and ground black pepper
Large pinch herbes de Provence or mixed dried herbs
1 jar artichoke hearts in oil
1 pack rocket or mixed salad leaves
6 plum tomatoes, deseeded and diced
2 tbsp quartered pitted black or green olives
8 slices ciabatta
1 jar Maltese stukku tal-ħabaq
1 large ball fresh mozzarella, cut into 8 slices
Shredded basil leaves

Whisk three tablespoons of olive oil with the vinegar, sugar, some salt and black pepper and the herbs. Drain the artichokes and slice them. Put the rocket or salad leaves into a bowl and toss with one tablespoon of the dressing. Divide the salad and artichokes between four plates and sprinkle with the tomatoes and olives.

Brush the ciabatta slices lightly with olive oil and grill them. Spread the slices thickly with the stukku and top each one with a slice of mozzarella.

Put the bruschetta under a hot grill for a few seconds to melt and lightly brown the cheese, then drizzle them with a little of the dressing. Add two slices to each plate, grind over some black pepper, sprinkle with basil leaves and serve any remaining dressing separately. (Serves four)