Typical nutritional content (per portion)
4 slices Parma ham
100g (4oz) peppadew, drained (mild whole sweet peppers but halved cherry tomatoes will work)
100g (4oz) marinated black olives, drained
Handful of wild rocket
1 teaspoon extra-virgin olive oil
½ teaspoon balsamic vinegar
For the Hummus:
100g tinned chickpeas, drained and rinsed
1 small garlic clove, chopped
1 tablespoon light tahini (optional)
Squeeze of fresh lemon juice
Pinch of cayenne pepper
Freshly ground black pepper
Crisp Italian flat breads, to serve
To make the hummus, place the chickpeas in a food processor with the garlic, tahini, if using, the lemon juice and cayenne, reserving a little to garnish. Add two tablespoons of water and season lightly with pepper, then blend to a smooth paste. Spoon into a serving bowl.
Set the bowl of hummus on a large platter. Arrange the slices of Parma ham on the platter with nice loose mounds of the peppadew and olives. Tip the rocket into a bowl and dress lightly with the extra-virgin olive oil and balsamic vinegar. Pile on to the platter with a stack of the crisp Italian breads to serve.
