Asparagus and Parma Ham Salad

Ingredients

Lettuce of your choice (I had a mixed bag of Salad leaves, Rocket is nice too)
Cherry Tomatoes
Asparagus
Parma Ham
Sunflower Seeds (toasted)
Cucumber
Beetroot

Dressing:

2 Tablespoons of Balsamic Vinegar
3 Tablespoons of Olive Oil
1/2 teaspoon of Sugar
1/2 teaspoon of Salt

1. To make the dressing - put all the ingredients into a jar or something with a lid and shake. The sugar and the salt are up to you - add to taste really - I like it a little sweeter so I add sugar.
2. The Salad is pretty simple really, the hardest part is toasting the sunflower seeds which you can do easily by placing them in a totally dry frying pan, and turn up the heat! Toss them around until they begin to brown (after a couple of mintues) and leave to cool.
3. The asparagus is also simple, I like to shallow fry in a little butter for about 4 minutes, this makes them really tasty but you can also steam them or boil if you prefer.
4. As for the salad - it's just a cse of chopping up all the ingredients above and putting it all together on a plate.

If you can't manage that - well there really is no hope for you!!! lol

Chicken with mushrooms, parma ham and mozzarella

Serves 2

Ingredients

2 chicken breast fillets
4 medium chestnut mushrooms
Parma ham
Mozzarella cheese
150 grams of rice
Olive oil
Rosemary
Asparagus
Garlic butter

1. Heat oven to 190c/375f or gas mark 5.
2. Slice mushrooms and place on top of chicken, wrap chicken with two pieces of Parma ham and place in dish. Add two large pieces of rosemary to each chicken. Stab it through or place on top.
   
3. Get a saucepan of hot water on the boil. Place chicken in oven and cook for 25 minutes.
4. Once the water has boiled, add the rice and cook for about 10 minutes.
5. Drain rice and run through cold water. With 5 minutes to go, turn on wok and add about four tablespoons of olive oil.
   
6. Turn on frying pan add a large knob of garlic butter.
7. Take out chicken, cover with a large amount of mozzarella, put back in oven for 3/5 minutes.
8. Add the rice to the wok and the asparagus to the frying pan, cook both for about 4 minutes then serve.