Salad of chard, beetroot, Parma ham and Parmesan
This easy salad comprises two ingredients that sit happily side by side in the vegetable garden. Equally good without the ham and cheese and served with grilled fish or lamb.
12 little beetroots, red and golden if possible
Sea salt and black pepper
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 bunch of chard, prepared as left
A further 2 tbsp extra-virgin olive oil
The zest of one unwaxed lemon
12 very fine slices of Parma ham
75g/3oz Parmesan, very finely sliced
Heat the oven to 200C/400F/Gas6. Scrub the beetroots clean, leaving the skin on. Season and place in a baking tray. Drizzle over the oil and cover with foil.
Place on the middle shelf of the oven for an hour and a half. The beetroot should be soft enough to pierce with a sharp knife easily.
Remove from the oven and drizzle with the vinegar. Set aside to cool. Cook the chard according to the instructions, left, and, while warm, toss with the remaining oil, lemon zest and juice. Season and allow to cool to room temperature.
To serve, place the beetroot and chard on a plate and finish with the Parmesan and Parma ham.