a) Preheat the oven to 200°C. Slice the ciabattas in half and lay them cut side up on a large baking tray in a single layer. b) Peel and grate the garlic (or use a garlic press) and pop in a small bowl with the olive oil for the ciabatta (see ingredients for amount), mix well. c) Drizzle the garlic oil over the cut side of the bread. Season with salt and set aside for later.

a) Halve the baby plum tomatoes. Slice lengthways into the avocado. b) Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. c) Remove the stone then scoop out the flesh onto a board and chop into 2cm chunks. d) Trim and thinly slice the spring onions then slice thinly.

a) Halve, peel and slice the red onion as thinly as you can. Heat a drizzle of oil in a frying pan on medium-high heat. b) Add the red onion to the pan and fry, stirring frequently until softened, 6-8 mins. c) Add the sugar, water (see ingredients for amount), and half the balsamic vinegar, reduce the heat and simmer, stirring occasionally, 2-3 mins, until caramelised. d) Transfer the onions to a bowl. Wipe out your frying pan.

a) Return the frying pan to high heat. Add the Serrano ham slices and cook until golden and crispy, 1-2 mins each side. b) Transfer to a plate lined with kitchen roll and set aside. c) Meanwhile, bake the ciabatta on the top shelf of the oven until golden and crispy, 4-5 mins.

a) Mix together the olive oil for the dressing (see ingredients list for amount) and remaining balsamic vinegar in a large bowl. b) Season with salt and pepper and mix together. Pop the tomatoes, avocado and spring onion into the bowl with the dressing. c) Add the rocket and toss to coat everything evenly.

a) Place two ciabatta halves per person onto your plates. Divide the caramelised onion among the ciabatta halves. b) Top each half with a handful of the salad mixture. Drain the mozzarella and tear it into small pieces and place on top of the salad. c) Crumble the serrano ham into shards and arrange them on top. Enjoy!