Mozzarella with grilled fennel and peppers on crostini

Preheat the grill to high. Cut the fennel bulb in half lengthways, then cut each half lengthways into 1 cm (½ in) thick slices, not cutting all the way through the base so the layers remain attached. Place the halves cut side down on a baking tray and brush lightly with 1 tbsp of the oil.

Put the onion halves and peppers cut side down on the baking tray. Grill the vegetables for 10–15 minutes, turning once, until the fennel is golden brown and the peppers and onions are tender and blackened in places.

Transfer the vegetables to a chopping board (leave the grill on). Pour any juices from the baking tray into a small bowl and whisk in the remaining 2 tbsp oil and the balsamic vinegar. Season this dressing with salt and pepper to taste.

Thickly slice the peppers and onion. Cut through the base of the fennel halves to separate the slices. Put all the vegetables in a mixing bowl. Pour over the dressing and toss well to coat the vegetables evenly. Add the mozzarella, salad leaves and basil to the bowl, piling them on top of the vegetables (do not toss together yet)

Spread out the ciabatta slices on a clean baking sheet and toast under the grill for 2–3 minutes or until golden on both sides. Rub one side of each slice with the cut surface of the garlic clove; discard the garlic.

Toss the mozzarella, leaves and vegetables to mix them together, then pile on top of the ciabatta toasts. Serve immediately.