• 250g Pomodorino tomatoes
  • 1 tbsp olive oil, plus extra for drizzling
  • 25g pine nuts
  • 80g watercress, spinach and rocket salad
  • 125g Buffalo mozzarella ball, torn up
  • 70g Italian Parma ham
  • 1 tsp red wine vinegar


  1. 1

    Wash the tomatoes. Heat 1 tbsp of the oil in a frying pan and fry the pine nuts until they start to go golden – this takes seconds, so watch they don't burn. Add the tomatoes and pan-fry until they're nicely coloured or the skins start to split.

  2. 2

    Divide the salad between two plates and top with the mozzarella and Parma ham. Pour over the pine nuts, tomatoes and oil from the pan. Season and serve with an extra drizzle of oil and red wine vinegar.

Nutritional Details

Each serving provides
  • Energy 2311kj 552kcal 28%
  • Fat 47.6g 68%
  • Saturates 13.9g 70%
  • Sugars 5.0g 6%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 825kj/197kcal

Each serving provides

5.2g carbohydrate 0.7g fibre 25.3g protein

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