Pineapple-papaya salad with Parma ham

Name: Pineapple-papaya salad with Parma ham
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 30 g Rocket; 1/2 Papaya; 2 discs (30 g each) fresh pineapple; 5 discs (15 g each) Parma ham; 1 tsp (5 g) Oil; 1 tablespoon (10 g) Balsamic vinegar; 1 pinch Sugar; 7-10 Tbsp Pepper; 5 g sliced parmesan cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

30 g Rocket
1/2 Papaya
2 discs (30 g each) fresh pineapple
5 discs (15 g each) Parma ham
1 tsp (5 g) Oil
1 tablespoon (10 g) Balsamic vinegar
1 pinch Sugar
7-10 Tbsp Pepper
5 g sliced parmesan cheese

Directions

1
Clean and wash the rocket. Remove seeds from the papaya. Peel the flesh and cut into 4 slices. Peel the pineapple slices, cut out the inner firm stalk. Cut the slices into thirds.
2
Cut the ham slices in half lengthwise. Wrap 1/2 slices of ham around each piece of fruit. Heat oil in a coated pan. Fry the fruit pieces for about 3 minutes at medium heat, turning them over.
3
Remove, pour vinegar and 2 tablespoons of water into the pan, season with sugar and pepper. Arrange pineapple and papaya pieces with the rocket on a plate. Drizzle marinade over them. Sprinkle parmesan slices over it.