INGREDIENTS 4 tbsp :     olive oil 2 tbsp :     balsamic reduction*   1 clove garlic, bruised 2 tsp :     brown sugar 1 tsp :     wholegrain mustard 500g :     baby rosa tomatoes, halved handful fresh sweet basil, coarsely torn 250g :     bocconcini, drained kalamata olives, halved and pitted rocket leaves, as desired salt and freshly ground black pepper PREPARATION 1. To make the dressing, place olive oil, balsamic reduction, garlic, brown sugar and mustard in a glass bowl and stir until well blended. Taste and season, if necessary. 2. Place tomatoes in a glass bowl, add basil and pour over the prepared dressing. Stir and marinate for at least 30 minutes or overnight, if possible. 3. To serve, place bocconcini, olives and tomato mixture in large bowl, sprinkle over rocket leaves and serve with fresh bread to soak up the delicious juices.