Instructions

1. Cut the zucchinis in half lengthwise and rub them with 2 Tbsp of olive oil, then fry them for a couple of minutes in a frying pan. Drain them on paper towel.
2. Add the remaining olive oil to the pan, and sauté the garlic and capers for about a minute until the garlic becomes light brown. Turn off the heat, add vinegar, 10 mint leaves and 2 teaspoons of water. Season with salt and pepper.
3. Drain the mozzarella, wipe it with a paper towel then, using your fingers, tear it into chunks.
4. Cut the tomatoes into halves &/or wedges.
5. Scatter rocket & mint leaves onto 4 plates. Arrange pieces of mozzarella, tomato and zucchini slices on top then drizzle with the caper dressing.