Warm focaccia is slathered with Pesto Barilla alla Genovese, before being topped with stracciatella cheese and sundried tomatoes – the creaminess of the pesto and cheese, being balanced with the acidity and depth of flavour of the tomatoes. Cut into slices to share or have one piece as a light lunch. Ingredients: 1 large/2 small courgettes, cut lengthways into strips 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper 2 slices focaccia 1 jar (190g) Pesto Barilla alla Genovese 100g stracciatella cheese 60g sundried tomatoes in oil, drained Method: 1. Preheat the oven to 200°C, fan 180°C, gas mark 4. 2. Place the focaccia onto a tray and heat in the oven for 5-7 minutes until hot through. 3. Meanwhile, toss the courgette with the olive oil, salt and black pepper. 4. Heat a griddle pan until hot, then add the courgettes in batches and cook on each side until charred and tender. 5. Cut the warmed focaccia in half horizontally. 6. Spread a generous layer of Pesto Bar...