Process

Place the slices of mozzarella in a bowl, drizzle over the olive oil and season well with black pepper. Wrap each piece with a sage leaf in a slice of Parma ham and set to one side.

Heat the rapeseed oil in a sauté pan. When hot add the sage leaves and fry for a few seconds until crisp. Drain well on kitchen paper. Wipe out the pan until lightly coated in oil and heat. Add the wrapped mozzarella in batches and fry for a few seconds on each side until golden.

To make the tapenade, place all the ingredients in a food processor and blitz until chunky. Season to taste and spoon into a Kilner jar to store in the fridge.

Cut the Ciabatta Roll into three pieces, then slice each piece in half. Spread some of the tapenade over the sliced Ciabatta Rolls and stuff with the mozzarella and salad leaves.