Pick your favourite toppings and serve up a fun light supper, suitable for veggies and non-veggies
Prep:15 mins
Serves 4
For the artichoke topping400g can artichoke heart in water, drainedzest ½ lemon and squeeze juicesmall handful basil or mint, roughly chopped1 garlic clove, choppeddrizzle olive oil
STEP 1For each topping, use a mini chopper or hand blender to pulse each set of ingredients for 1 min to make a rough paste, then season and scrape into two serving bowls. Arrange on a platter with the olives, tomatoes and rocket. Toast the bread slices and pile these alongside, plus some Parma ham if using. Bring to the table and let everyone dig in and assemble their own supper.
