6 basil leaves
4 courgettes, cut in half lengthways, then cut into 1cm/Β½in half-moons
2 garlic cloves, 1 thinly sliced and 1 left whole
Β½ lemon, juice only
30g/1oz rocket leaves
100g/3Β½oz pitted taggiasche olives, finely chopped
sea salt and freshly ground black pepper
4 tbsp olive oil, plus 1 tsp for the salad dressing
50²µ/1ΒΎ΄Η³ϊ ricotta salata
4 large slices pagnotta semolina bread or sourdough bread, toasted