2 potatoes
2 carrots, scraped and cleaned
50g frozen peas
A few drops Grappolini Grande Aceto balsamico
2 red peppers, cored, deseeded and cut into cubes
100g lean ham, cut into julienne strips
a bunch of basil mixed with parsley
50ml Grappolini Paneolio Extra Virgin Olive Oil
1 bunch rocket leaves
1 tbsp chopped red onion
Salt and freshly ground pepper
50ml of whipped fresh cream

Boil the potatoes and carrots together in slightly salted water. When they are al dente drain and set aside to cool. Bring the peas to the boil in the same way. In another pot bring the peppers to the boil together with some drops of balsamic vinegar added to the water.

When all the vegetables have cooled, chop them roughly and put in a large salad bowl together with the strips of ham.

Add the chopped herbs, chopped onion and the rocket leaves to the salad. Season with salt and freshly ground pepper.

In a separate bowl whisk the extra virgin olive oil together with the lemon juice until well combined. Drizzle the dressing over the salad and top with the whipped cream just before serving.