1. Preheat the oven to 200C/400F/Gas Mark 6.

2. Cut each mozzarella into about 8 wedges or chunks, toss these with the olive oil, half of the verjuice, chilli and a little salt, mix well and leave to marinate at room temperature for at least half an hour.

3. Cut each beetroot into 6 wedges, put these into a small tray with the remaining verjuice and olive oil, the sugar and salt and pepper and place in the oven for 25 minutes until they are caramalised and darkening around the edges.

4. This done, remove the beetroot from the oven and let it cool in its own juices.

5. Meanwhile, chop the sun dried tomatoes roughly and mix with the mozzarella. Add the olives and the rocket and season well (you won't need much salt, but plenty of black pepper is great).

6. Spoon the beetroot and its juices across a large serving dish then scatter with the mozzarella and sun dried tomato mixture, making sure you add all the juices that have collected in the bottom of the bowl.