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Posh Rocket Salad with Parmesan Crisps

For four people

• 4 handfuls of rocket or other strong salad leaves
• 8-12 small-medium tomatoes
• 2 crushed and chopped garlic cloves
• 8oz/250 gm diced buffalo mozzarella
• Small handful of shredded basil leaves
• salt and pepper
• Dressing made from 6 tbsp olive oil + 2 tbsp balsamic or red wine vinegar
• 4oz/110gm parmesan cheese grated

Pre-heat the oven to 180C/350F/Gas Mk 4

Half or quarter the tomatoes and place in a large bowl, add garlic and a little salt and pepper
Toss together and leave while you make the crisps

Line a baking sheet with non-stick baking paper.
Press the parmesan cheese into 4 x 5cm/1½ x 2in metal chefs' rings (or biscuit cutters). Remove the rings and bake the cheese in the oven for five minutes or until melted and golden-brown.
Leave to cool and harden.

Toss the remaining salad ingredients in with the tomatoes, add dressing to taste.

Serve with parmesan crisps and some good bread.

This is a fairly light salad, add more tomatoes and mozzarella or serve with some salami or ham on the side for a more substantial meal.