For the vinaigrette, whisk all the ingredients together with salt and pepper until well combined.
Steam or microwave Fioretto® until stems are a bright green and tender. Drain well. Pour half the dressing over the warm Fioretto®, turn to coat. Set aside to cool.
Spread the sourdough with the labne then arrange on serving board or platter. Spoon over the marinated Fioretto®. Combine olives, eggplant, capsicum and parsley together. Spoon over the Fioretto®. Scatter over the pistachios. Season. Serve with remaining dressing