Method

• 1

  Preheat the grill, griddle or barbecue. Toast the ciabatta on both sides until golden and slightly charred. Remove from the grill and keep warm. Mix the garlic and Bertolli Light spread together.

• 2

  Meanwhile, using a zester, remove the zest from the orange and place it into a bowl. Pour over just enough boiling water to cover and leave to blanch for five minutes. Drain thoroughly.

• 3

  Remove the orange skin and pith, chopping the segments into 1cm cubes. Mix with the onion, mint, tomatoes, zest and olive oil and season.

• 4

  Spread the garlic mixture over the warm ciabatta slices and spoon over the tomato mix. Serve immediately with a little olive oil to drizzle over. The tomato mixture will keep in the fridge for up to 24 hours, but always serve it at room temperature to make the most of its flavour.

• PER SERVING: 11.1g FAT (Excluding extras)