Ciabatta with warm Mushroom Salad

Method

Heat 2 tbsp oil from artichoke hearts. Add bacon and fry until crisp and brown. Drain and set aside. Halve any large mushrooms and add to pan. Season and toss for a couple of minutes. Slice ciabatta in half and horizontally. Then cut each half across into two. Grill on one side. Turn over, drizzle with a little olive oil and grill until golden. Stir drained artichoke hearts into mushrooms. Cook for 30 seconds to warm through. Add wine vinegar and mustard. Place toasted bread on individual serving plates. Divide mushroom topping between them and serve with a watercress and rocket salad garnish. PER SERVING 442 Kcal, fat 24.5g, saturated fat 6.3g, salt 2.4g, carbohydrate 43.7g, sugar 4.5g, fibre 1.8g