100g Parma Ham, cut into squares. 200g fresh pumpkin, peeled. 2 tbsp olive oil. 200g rocket. 50g black olives, pitted. Extra olive oil to serve.

• Fry the Parma ham in a non stick pan until crispy.
• Cut the pumpkin into thin slices and coat thoroughly with the olive oil. Cook under a medium to hot grill for 5 to 10 minutes, turning once, until golden and soft.
• Arrange pumpkin, Parma ham, rocket and olives on serving plates. Drizzle with oil and season to taste.