Ingredients

• 1 x 150g/5oz ball buffalo mozzarella
• 4 slices parma ham
• 4 tbsp olive oil
• salt and freshly ground black pepper
• bag of mixed salad leaves
• 1 tbsp balsamic vinegar
• 2 tsp sesame seeds
• toasted
• Plum chutney:
• 8 plums
• stoned and chopped
• 2 tbsp caster sugar
• 3 tbsp balsamic vinegar
• ½ cinnamon stick

Directions

• To make the chutney
• melt the butter and sauté the plums for 2-3 minutes. Add the sugar and vinegar and simmer for 15-20 minutes until the plums are soft and the sauce is rich and sticky.
• Drain and cut each cheese in half. Wrap each piece in a slice of ham and secure with wooden cocktail sticks.
• Heat half the olive oil in a non-stick pan until very hot. Season the wrapped mozzarella and fry for a few minutes on each side to brown and crisp the ham.
• Place the salad leaves in a bowl with the remaining olive oil
• the vinegar and some seasoning
• and mix. Divide between two plates in a high pile.
• Remove the mozzarella from the pan once the speck is nice and crisp
• and place on top of the salad. Sprinkle with the toasted sesame seeds and pour over the juices remaining in the pan. Serve with the mixed leaves and a generous spoonful of plum chutney on the side.