Grate the Carrot. Chop the olives into quarters. Finely chop the red onion. Finely slice Green Pepper. Finely slice Red Pepper. Slice Pepper Balls. All goes into one bowl.
1 tbsp white wine vinegar. 1 tspn honey. Sprinkle of pollen. Put the white wine vinegar in a small pan along with the honey, heat gently until the honey dissolves. Add and stir into the pickle mixture along with the pollen. Set aside.
For the drizzle
Finely chop the bunches of assorted herbs. Mix them with the tbsp of olive oil, crushed garlic clove, black pepper and sea salt. Making them into a paste. Set aside.
For the muffilvetta
Buy a Crusty loaf. (or similar)
Cut in half, long ways
Take the middle out and give the middle to the birds.
Lets fill it:-Slice the tomato, mozzarella and gherkin, Line the bread bowls with some of the pickle.Then layer one half with the all ingredients, in an order that makes you feel good. Meats, cheeses, pickle, tomato, gherkin, drizzle. (whatever)Place the other half on top. Squeeze.
Wrap tightly in cling film, leave in the fridge for 2-3 hours, to let the flavours mingle.