How to make plum and parma ham salad in under 20 minutes
Songold plum parma salad
Enjoy these simple flavours – beautifully put together! Sliced South African Songold plums are served on a salad of rocket and baby spinach leaves with sliced buffalo mozzarella and Parma ham. Yum!
Prep 15 minutes, cooking 2 minutes
Serves 4
4 handfuls baby spinach leaves
80g bag rocket
500g South African Songold (yellow) plums, pitted and sliced
2 x 70g packs Parma ham
2 x 125g packs buffalo mozzarella, sliced
50g pine nuts
2 tbsp balsamic vinegar
3 tbsp olive oil
Pinch of salt, sugar and freshly ground black pepper
Basil leaves, to garnish
Share the spinach and rocket between 4 large plates. Scatter the Songold plums on top.
Arrange the Parma ham and mozzarella cheese on the salads.
Toast the pine nuts in a dry frying pan for 2-3 minutes, shaking the pan, or stirring with a wooden spoon to make sure they don’t burn.
Mix together the balsamic vinegar and olive oil, and season with a pinch of sugar, salt and pepper. Drizzle over the salads and serve scattered with the pine nuts and basil leaves.
Cook’s tip: Songold plums and mozzarella cheese make for a very happy marriage! Try melting some mozzarella cheese on toasted rustic-style bread, and top with a few Songold plums lightly sizzled in a little butter with a pinch of sugar. Heaven!
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies