- 4 x 150g balls of mozzarella, drained
- 12 slices of speck bacon or prosciutto
Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ frisée lettuce, washed and torn
Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…
- 2 ripe avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- plum chutney, to serve
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- ciabatta or focaccia, to serve
Cut the mozzarella into thirds and wrap each piece in a slice of speck or prosciutto. Heat the oil in a non-stick pan until very hot. Season the mozzarella and fry for a few minutes on each side until the speck or prosciutto is brown and crisp and the mozzarella is starting to ooze. Tip from James: the tip is to cook the mozzarella quickly so it doesn't toughen.
While the mozzarella is cooking, arrange small piles of lettuce on four plates. Peel, stone and slice the avocados, adding a few slices to each plate. Remove the mozzarella parcels from the pan and put 3 on each plate.
Pour the balsamic vinegar into the pan and stir to combine with the cooking juices. Drizzle the warm dressing over the leaves and parcels. Serve with plum chutney and slices of ciabatta or focaccia.