Garden Rocket, Crispy Parma Ham Roasted Apricot and Artichoke

Fri, 29 May 2026

Garden Rocket, Crispy Parma Ham Roasted Apricot and Artichoke

Ingredients:

Six slices parma ham
4 fresh ripe apricots
85g organic rocket
30g good sherry vinegar
100 g olive oil
1 jar artichoke hearts

Method
Start by crisping up the Parma, to do this lay the slices on a grilling tray and place under a Hot grill for three to four minutes until nice and crisp then leave to cool
For the apricots, cut in half to remove the stone and cut into wedges then dust the wedges with a little sugar and either place in a hot pan or under the grill for two to three minutes until they start to blister and char you want these to be quite heavily roasted.
To assemble the salad dressed the rocket but the sheriff vinegar olive oil, place on top the artichoke hearts that have been trained from the jar or you can use fresh art chokes, top with the warm chart apricots and finish with the crispy Parma ham