4 handfuls baby spinach leaves
80g bag rocket
500g South African Songold (yellow) plums, pitted and sliced
2 x 70g packs Parma ham
2 x 125g packs buffalo mozzarella, sliced
50g pine nuts
2 tbsp balsamic vinegar
3 tbsp olive oil
Pinch of salt, sugar and freshly ground black pepper
Basil leaves, to garnish


15 minutes


2 minutes




1 Share the spinach and rocket between 4 large plates. Scatter the Songold plums on top.

2 Arrange the Parma ham and mozzarella cheese on the salads.

3 Toast the pine nuts in a dry frying pan for 2-3 minutes, shaking the pan, or stirring with a wooden spoon to make sure that they don’t burn.

4 Mix together the balsamic vinegar and olive oil, and season with a pinch of sugar, salt and pepper. Drizzle over the salads and serve, scattered with the pine nuts and basil leaves.

Cook’s tip: Songold plums and mozzarella cheese make for a very happy marriage! Try melting some mozzarella cheese on toasted rustic-style bread, and top with a few Songold plums lightly sizzled in a little butter with a pinch of sugar. Heaven!

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