Parma x Rocket Salad
Ingredients (Serves 4) 75g Parma Ham 4 Handfuls of Rocket 150g Mozzarella 4 Figs (Quartered) 4 Shallots 2 tbsp Olive Oil 5 tbsp Balsamic Vinegar 2 tsp Sugar (Preferably Brown) 1/2 Lemon (Optional)
Directions 1. Pour Olive Oil, Balsamic Vinegar, and Sugar into a pan with the shallots and cook until caramelised and consistency of the sauce thickens. Leave to cool. 2. Place Parma Ham around the edges of your serving plate/board and fill the centre with fresh rocket. 3. Randomly place mozzarella and and quartered figs on top of the rocket. 5. Drizzle balsamic dressing and shallots over the salad and serve with lemon wedges. Simple, quick and delicious!
Ingredients 1 cup of Penne Pasta (Boiled) 2 tbsp of Pea Purée 1/2 cup of Double Cream 2 tsp Parmesan Cheese (Grated) Handful of Rocket 1/2 tsp Salt
Directions 1. Pour cream into boiled penne with pea purée, parmesan cheese and salt over low heat. 2. Once it is all incorporated, add a handful of rocket into the pasta and stir. 3. Serve and top with fresh rocket depending on your desired taste.
For the Pea Purée
Ingredients 1. One Bag of Frozen Peas 2. 3 Cloves of Garlic (Crushed not chopped) 3. 2tbsp Olive Oil
Directions 1. Boil the frozen peas until soft. 2. Lightly fry the crushed garlic till golden, add peas and cook on low heat for five minutes. 3. Put into blender until preferred consistency. Thanks for reading! Karämela Kitchen x