This is another really easy dinner for mid-week and one of my favourites inspired by Lorraine Pascale from her How to be a better cook book.
Coconut oil (for cooking, although olive oil will do).
Rocket (or any other leaf would work too)
Nectarines (or peaches)
Parma ham or Spanish meats
Add a teaspoon of coconut oil to a hot griddle pan.
Chop your nectarines and lightly griddle to get those nice seared lines.
Empty the rocket onto a plate
Chop cucumber, tear mozzeralla and ham and scatter them both over the leaf.
Turn your nectarines.
Drizzle salad with a little olive oil and vinegar.
Serve up the nectarines and you’re done!