• 2 large tomatoes, sliced
• 2 generous handfuls wild rocket
• 2 whole mozzarella cheeses
• 8-10 slices Parma ham
• Virgin olive oil, for drizzling
• Balsamic vinegar, for sprinkling

Arrange the tomatoes and a handful of rocket leaves onto two serving plates. Tear or slice the mozzarella cheese and place to one side.

Arrange folds of Parma ham on each plate.

Drizzle the mozzarella with virgin olive oil and balsamic vinegar, then serve at once.

Cook’s tip: Serve with some fresh Italian ciabatta to mop up all the wonderful juices.