Rocket salad

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100g wild rocket leaves, washed

200g mozzarella (mini-egg shaped if available, or a larger piece cut into bite-sized chunks)

1 larged ripe tomoto, cut into 4 equal slices

100g shaved parmesan

100g Italian salami slices

4 tbsp balsamic vinegar (Click here to find out more about balsamic vinegar)

4 tbsp good olive oil

salt and pepper

1 tbsp thinly shredded fresh basil leaves

(serves 4 as a starter)

Cut the salami slices into thin strips. Place a slice of tomato in the center of each of four serving plates. Arrange the cheeses, rocket leaves, basil and salami on top. Drizzle balsamic vinegar and olive oil on top. Add salt and pepper if required. Serve.

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