| Per 100g (recipe) | Per serving 192g | RI (%) per 100g (recipe) | RI (%) per serving | |
| Energy KJ | 378 | 726 | 5% | 9% |
| Calories Kcal | 90 | 173 | 5% | 9% |
| Fat | 3.8g | 7.2g | 5% | 10% |
| Of which saturates | 1.7g | 3.2g | 9% | 16% |
| Carbohydrate | 6.6g | 13g | 3% | 5% |
| Of which Sugars | 5.5g | 11g | 6% | 12% |
| Fibre | 1.6g | 3g | 6% | 12% |
| Protein | 6.7g | 13g | 13% | 26% |
| Salt | 0.93g | 1.8g | 16% | 30% |
- Pit and thickly slice the peaches or nectarines, then halve and pit the plums.
- Top each piece of fruit with a dollop of ricotta cheese, then top with a piece of Parma ham and a sprig of rocket.
- Season with black pepper and serve with extra rocket on the side.
Cook’s tips: South African apricots are perfect in this recipe too – simply cut them in half and remove their stones.
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