Mary's new favourite lunch – quick and easy to make and oh so tasty. If your ciabatta loaf is long and narrow, cut it on the diagonal to give a larger surface area to hold all the topping.
3 tbsp sun-dried tomato paste
1 tsp runny honey
1½ tsp white wine vinegar
2 tbsp olive oil, plus extra for drizzling
1 garlic clove, crushed
6 thick slices ciabatta
1 tbsp fresh lemon juice
1 just-ripe avocado, flesh sliced into strips
2 ripe tomatoes, deseeded and sliced into strips
1 small bunch basil, leaves only, some torn and some left whole to garnish
200g/7oz buffalo mozzarella, torn into pieces
salt and freshly ground black pepper
