Ingredients

• scattering rocket
• scattering baby chard, torn loosely
• 4 peaches, washed and chopped roughly
• a few slices Parmesan, thin
• small amount cottage cheese
• 4 slices Parma ham
•   mint leaves, torn
•   salt and pepper

Method

1. On 1 big plate, cover with a scattering of rocket and baby chard, torn loosely.
2. Wash 4 peaches and chop roughly over the salad leaves.
3. Sprinkle a few thin slices of Parmesan over, or a small amount of cottage cheese.
4. Lay 4 slices of Parma ham over the top, then torn mint leaves. Season with salt and pepper.
5. Put in the fridge for ½–1 hour before serving.

Notes