Ingredients
2 slices Parma ham

For the mixture:
25g feta cheese
25g mascarpone
¼ avocado
5g pine nuts, roasted
5g coriander
15 tomatoes, diced

For the dressing:
50ml olive oil
15g black olives, diced
10ml lemon juice
15g coriander, parsley and basil

For the lettuce mixture:
Lolo rosso, frizzy and oak leaves lettuce

Method

Put all the mixture ingredients in a bowl, mix and allow to set.

Take a tube and line with wax paper first. When done, put the mixture in a piping bag, fill the tube and set again.

For the dressing, blend all the ingredients together in a bowl.

When plating, take the mixture out of the tube, roll in the Parma ham, cut in half and place on each side of the plate.

Put some salad leaves on top and drizzle the dressing around them. Plate some dressing on the other part and garnish with balsamic clots and a Parmesan cracker.

Joe Vella is an Executive chef, Hilton Malta.