Preheat your oven to 200°C. Halve the peppers and discard the core and seeds. Slice into thin strips. Pop the peppers onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Roast on the top shelf of your oven until golden brown and softened, 15-18 mins. Turn halfway through cooking.

Meanwhile, cut each ciabatta into 4 slices lengthways. Pop onto another baking tray, drizzle with oil and season with salt and pepper. About 8 mins before your peppers are ready, bake the ciabatta on the middle shelf of your oven until golden and crispy, 8-10 mins.

Heat small frying pan over medium heat (no oil.) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Pop into a small bowl and set aside to cool.

In a large bowl, mix the balsamic vinegar, olive oil (see ingredients for amounts) together and season with salt and pepper. Set aside, this is your dressing.

Once your peppers and ciabatta are ready, remove from the oven and leave to cool slightly. Drain the the mozzarella then tear into bite-sized chunks.

When everything is ready, add the peppers and rocket to the bowl with the dressing. Toss to coat then divide between plates. Top with the mozzarella and the serrano ham (1 slice per person). Scatter over the flaked almonds and serve with the ciabatta pieces alongside. Enjoy!