- 1/2 cup firmly packed rocket
- 1/2 cup firmly packed flat-leaf parsley
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup marinated split green olive halves, finely chopped
- freshly ground black pepper, to taste
- 800g mixed variety tomatoes, sliced or halved, depending on size
- 2 (about 300g) smoked chicken breasts, finely sliced*
- parmesan cheese, for shaving
| - To make the salsa, process or blend rocket, parsley, grated parmesan, oil, juice and mustard in a small food processor to a coarse paste. Stir in olives and set aside
- Scatter tomato and chicken on a serving platter, dollop with salsa and top generously with shaved parmesan. Serve immediately
|
