• 4 small zucchini
• 2 Tbsp olive oil
• ½ day-old ciabatta loaf, cut into small pieces (about 1.5 x 4cm)
• 2 cloves garlic, crushed
• 6 thin slices prosciutto
• 300g frozen broad beans
• ½ bunch parsley, leaves picked, torn
• ½ bunch basil, leaves picked, torn
• 80g pine nuts, toasted
• 3 Tbsp extra virgin olive oil
• 250g mozzarella, sliced
• Sea-salt flakes and freshly ground black pepper, to season
Heat a large grill pan over a medium heat. Slice zucchini into 1cm-thick rounds and drizzle with ½ the olive oil. Add to pan and cook for 2 minutes on each side. Set aside to cool to room temperature.
Drizzle bread with remaining olive oil. Add to pan and cook for 1 minute on each side or until lightly charred. Rub 1 side of bread with garlic and set aside. Cook prosciutto for 1 minute on each side or until lightly charred. Set aside.
Meanwhile, cook beans in a large saucepan of salted, boiling water for 2 minutes or until just tender. Transfer immediately to a bowl of iced water and stand for 2 minutes. Drain, then discard shells.
Combine parsley, basil and pine nuts in a large bowl. Add 1 Tbsp of the extra virgin olive oil and toss to coat. Toss with zucchini, bread, prosciutto, beans and mozzarella, and season with salt and pepper. Arrange on a serving platter and drizzle with remaining oil.