• 3/4 of a pint cherry tomatoes, halved
• 3 tablespoons olive oil
• 8 asparagus spears
• 1 zucchini
• 5 ounces manouri cheese, sliced 1 inch
• 4 cups arugula
• Sea salt and black pepper to taste
• coarse sea salt and black pepper

For the basil oil

• 2.5 tablespoons olive oil
• 1 small garlic clove, chopped
• 1/2 cup basil leaves
• Pinch of salt
• 1/8 teaspoon black pepper

• Preheat the oven to 325 degrees F. Mix the tomatoes with 1 tablespoon of the olive oil and season with some salt and pepper. Spread them out on a baking tray lined with baking parchment, skin side down. Roast in the oven for 50 minutes or until semi-dried. Remove from the oven and leave to cool.
• Blanch the asparagus for 2 minutes. Drain and rinse with cold water. Toss with 1 tablespoon of olive oil and salt and pepper.
• Slice zucchini very thinly lengthwise.  Mix with 1 tablespoon of the live oil and some salt and pepper.
• Place a grill pan on high heat until very hot. Grill the asparagus and zucchini, for approximately 2-3 minutes on each side.  There should be char marks on all sides. Remove and leave to cool.
• Fry the manouri cheese for 2-3 minutes on each side or until golden. Place on kitchen paper to absorb excess oil.
• To make the basil oil, blend all ingredients in a blender until smooth.
• To assemble, divide the arugula on 2 dishes.  Top each plate with half the asparagus, zucchini, tomatoes and cheese.  Drizzle each plate with the basil oil.

• 1 1/2 teaspoon active dry yeast
• 1 3/4 cups lukewarm water
• 5 cups bread flour, divided
•  1 tablespoon light brown sugar
• 1 tablespoon coarse sea salt, plus extra for sprinkling
• 4 tablespoons olive oil, plus extra for brushing
• 1 garlic clove, crushed
• 1/2 cup flat-leaf parsley
• 1/3 cup kalamata olives, pitted

• For the starter, put the yeast and water in a large bowl and stir with a wooden spoon until the yeast has dissolved.  Add 2.5 cups flour and stir until the mixture is like porridge.  Cover the bowl with a damp towel and leave in a warm place for 2 hours to double in size.
• In the bowl of a stand mixer with dough hook attachment, combine the starter with the extra 2.5 cups flour, sugar and 2 tablespoons olive oil.  Run the mixer on low speed for 6 minutes.  Add 1 tablespoon salt and run the mixer on medium speed for 2 additional minutes.  Place the dough in an oiled large bowl and brush the surface of the dough with more oil.  Cover the bowl with a damp towel and leave in a warm place for 1 hour, to double in size.
• Turn the dough out onto a floured surface and stretch and flatten into a rectangle.  Don’t over work.  Take a short edge and fold it into the center, then take the other end and fold it over the first one, creating three layers.  Brush a heavy baking pan, 12 by 16 inches, with oil and place the dough onto the tray, seam side down.  Using your fingers to flatten into the dough slightly and cover with plastic wrap.  Allow to rise for another hour.  Every 15 minutes into this rising time, press the dough stretching it out further into the baking pan.  By the end of this process it should cover the whole pan.
• Preheat the oven to 425 degrees F.
• Stir together 2 tablespoons olive oil, garlic, and parsley.  Spread the mixture over the surface of the dough.  Press the olives into the dough.  Sprinkle lightly with salt.
• Place the focaccia in the oven and bake for 10 minutes then reduce to 375 degrees F and bake for another 15-20 minutes.  Make sure it’s cooked underneath before taking it out.  After removing, brush with plenty of olive oil while it’s still hot.