Theo Randall served up a tasty bruschetta with olives, courgettes, ricotta and rocket salad leaves on Saturday Kitchen.

The ingredients are: 4 tbsp olive oil, plus 1 tsp for the salad dressing, 4 courgettes, cut in half lengthways, then cut into 1cm half-moons, 2 garlic cloves, 1 thinly sliced and 1 left whole, 6 basil leaves, 4 large slices pagnotta semolina bread or sourdough bread, toasted, 100g pitted taggiasche olives, finely chopped, ½ lemon, juice only, 30g rocket leaves, 50g ricotta salata, sea salt and freshly ground black pepper.

See recipes by Theo in his book titled: The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients available from Amazon now.