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This Peach, Parma Ham & Mozzarella Salad is packed full of wonderful flavours. The sweetness of the peaches and parma ham combined with the creaminess of the mozzarella, make this salad a welcome addition to any summer menu. Enjoy!

Serves 2-3

  1. Heat the stock in a pan, then add the buckwheat and quinoa. Bring back to the boil and cook for 10-15 minutes until the grains are tender, adding the beans/sugar snaps for the final 1-2 minutes. Drain and set aside to cool.
  2. Meanwhile, dry-fry the parma ham over high heat for 1 minute or until beginning to crisp (it will turn completely crisp once cooled). Transfer to a plate and set aside.
  3. Combine the lemon juice, olive oil and a generous sprinkling of salt and pepper in a large bowl, then add the cooled grain mixture. Add the peaches, rocket, mozzarella, mint and half the crispy parma ham, roughly broken, and toss together. Pile onto a platter and top with the remaining crispy ham pieces. Serve straightaway! 

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