• 12 slices Parma Ham, into strips
• 4 slices focaccia or ciabatta, cut into cubes
• 2x125g packs mozzarella cheese, drained and cut into chunks
• 250g Italian Taleggio cheese, cut into chunks
• 16 baby plum tomatoes
• 2-3 tbsp olive oil, for basting
• Pea shoots or salad leaves, to serve

Preheat the barbecue or grill. Soak 8 wooden kebab sticks in hot water for 5 minutes to help prevent them from burning.
Wrap Parma Ham strips around the cubes of bread, mozzarella and Taleggio cheese, threading them onto wooden kebab sticks with the tomatoes.
Baste the kebabs with olive oil, then cook them for 2 to 3 minutes in the barbecue or under the grill, turning once or twice.
Serve immediately with the pea shoots or salad leaves.