Mediterranean Platters

Serves 4

Oven-warm frittata, a few slices of prosciutto and a mozzarella and tomato salad turn antipasto into a feast.

1 fresh buffalo mozzarella, chopped
4 medium tomatoes, chopped
4 slices prosciutto
100g wild rocket leaves
4 artichoke hearts, halved
Zucchini and mint frittata:
1 tbsp olive oil
2 small zucchini, finely sliced
5 free-range eggs
2 tbsp milk
1 tbsp grated parmesan
1 tbsp each chopped parsley and mint
Sea salt and pepper
2 tbsp flat-leaf parsley leaves, extra

2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp salted capers, rinsed
Sea salt and pepper

Heat the olive oil in a small frying pan and flash-fry the zucchini until well browned.

Lightly whisk eggs in a bowl with parsley, milk, mint, parmesan, sea salt and pepper.

Add to the pan and cook over medium heat for around 6 minutes, until golden underneath but still liquid on top.

Finish cooking under the grill, about 3 minutes, until golden. Slide onto a warm platter, and cut into wedges.

Whisk dressing ingredients, and lightly dress rocket. Arrange on four platters.

Toss mozzarella, tomato and extra parsley together, and spoon on remaining dressing.

Arrange prosciutto, artichoke, and frittata on platters and serve with grissini.