Ingredients

• 12 slices Parma ham
• freshly ground black pepper
• 1-2 tbsp chopped fresh parsley
• 1-2 tbsp chopped fresh oregano
• 12 slices goats' cheese
• rind removed
• cut into even pieces
• 2 tbsp olive oil
• 2 tbsp olive oil
• 1 lemon
• juice only
• 2 red peppers
• seeds removed
• chopped
• 75g/2½oz cooking chorizo
• skin removed
• chopped
• 1 tbsp chopped fresh parsley
• 1 lambs' lettuce
• or similar soft-leaved lettuce
• leaves washed and separated
• salt and freshly ground black pepper

Directions

• Preheat the grill to its highest setting.
• Lay the slices of Parma ham onto a work surface and sprinkle over the herbs. Season
• to taste
• with freshly ground black pepper.
• Place pieces of the cheese into the centre of each slice of Parma ham
• then wrap the ham around the cheese to form 12 parcels. Secure with cocktail sticks.
• Place the ham and cheese parcels onto a baking tray and drizzle over the olive oil. Grill for 3-4 minutes
• or until the ham is crisp and golden-brown and the cheese has melted.
• Meanwhile
• for the salad
• whisk together the olive oil and lemon juice in the bottom of a large serving bowl until well combined. Add the remaining salad ingredients and mix well to coat the salad in the dressing. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• slice the goats' cheese parcels and divide them equally among four serving plates. Pile the salad alongside.