Slice the zucchini, eggplant and the bell pepper and cook in a griddle pan or under a grill. Mix together the olive oil, lemon juice, salt, pepper and freshly chopped herbs and use as a dressing over the cooked vegetables. At this stage, you can also drizzle a few drops of olive oil on the vine tomatoes and roast in a hot oven. Next, prepare the Gozitan cheeselets. Leaving them whole, pass them through the flour, beaten egg and bread crumbs, coating them well at each stage. In a small pan, shallow fry the breadcrumb coated cheeselets in hot olive oil until they are golden and cheese is soft. To assemble the salad, arrange the rocket leaves on a serving plate. Neatly arrange the slices of grilled vegetables and artichokes on top. Finally, garnish with the roasted cherry tomatoes and the fried Gozitan cheeslets on top.

Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands