Mediterranean dressed cheeses

Dressed fresh cheeses make perfect light meals. For optimal flavour, ensure the cheese and toppings start at room temperature

Burrata with pomegranate and pistachio

Serves 4 75g pomegranate seeds 75g pistachio nuts, roughly chopped 4 tbsps extra virgin olive oil 2 tbsps pomegranate molasses 1 x 150g buffalo burrata sea salt and freshly cracked black pepper

• Place the pomegranate seeds in a bowl with the pistachio nuts, olive oil and pomegranate molasses and stir. Season to taste.

• Tear the burrata into large pieces, arrange on a serving plate and spoon over the pomegranate mixture. Leave to stand for 10 minutes, then serve.

Ricotta with black olives and rosemary

Serves 4 4 tbsps extra virgin olive oil 75g oil-cured black olives, pitted ½ tsp Calabrian chilli flakes 2 small rosemary sprigs, de-stalked 2 tbsps red wine vinegar 150g fresh ricotta

• Heat the oil in a small frying pan, and add the olives and chilli flakes. Cook over a gentle heat for about 2 minutes until the olives start to sizzle and plump up.

• Add the rosemary and cook for another minute, remove from the heat and stir in the vinegar. Place the (drained) ricotta on a serving plate and spoon over the olive mixture. Serve warm.

Feta with figs, thyme and honey

Serves 4 3 tbsps extra virgin olive oil 3 fresh, ripe figs, torn open 2 tbsps thyme leaves 2 tbsps clear honey 150g feta freshly cracked black pepper

• Heat the oil in a small frying pan. Sauté the figs for 3 minutes until they just start to plump up. Add the thyme leaves and honey, and cook for a further minute. Season with black pepper.

• Break the feta into 2-3 pieces, arrange on serving plate and spoon over the figs. Leave to stand for 5 minutes. Serve warm.

Mozzarella with courgette and mint

Serves 4 75g small yellow, green or stripy courgette 4 tbsps extra virgin olive oil 6-8 mint leaves 1 x 150g buffalo mozzarella ball sea salt and freshly cracked black pepper 1 or 2 courgette flowers (optional)

• Cook the courgette whole in boiling salted water for 1 min. Drain and thinly slice while warm, place in a bowl, mix in the oil and mint and season.

• Partially split open the mozzarella on a serving plate. Spoon over the courgette mixture and leave to stand for 10 minutes. If you like, scatter with courgette flowers to serve.

Taken from Mediterranean by Susie Theodorou, published by Kyle Books at £16.99. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.