One packet of carved ham.
Half block of Mitchelstown Fully Mature cheddar cheese.
One punnet of strawberries.
One bag of Rocket leaves.
250gram tub of pitted black olives.
50ml of olive oil.
One red onion
One green pepper
Bunch fresh basil.
Freshly ground black pepper.

1. Wash and dry Rocket leaves and place in four bowls.
2. Slice the onion, pepper and strawberries and arrange on top of the Rocket leaves.
3. Place two rolled slices of ham per portion on top of the salad.
4. Shave the cheese with a potato peeler and sprinkle over the salad.
5. Finish with black olives, torn basil leaves and black pepper.
6. Drizzle with olive oil to taste.

Serves four.