INGREDIENTS

INSTRUCTIONS

To make the salad dressing, crush the garlic and salt together in a
mortar with a pestle until creamy. Add the mustard, black pepper,
vinegar and 45ml (3tbsp) of the olive oil. Mix thoroughly.  Divide the
salad leaves between 2 serving plates. Cut each tomato  into 8 and
arrange amongst the leaves.  Drain the mozzarella, dry on kitchen paper
and cut each cheese into  half. Place each piece towards one end of a
slice of ham. Roll up the  ham to enclose the cheese and secure with a
cocktail stick.  Heat the remaining 15ml (1tbsp) of oil in a large
non-stick frying  pan. Add the wrapped mozzarella and fry over a medium
heat for 1 1/2  ~2 minutes on each side.  Whisk the dressing and
drizzle it over the salad. Remove the cocktail  sticks and place the
wraps on top of the salad.  Sprinkle with the pistachio nuts.  Serve
immediately accompanied by the Chutney and warm ciabatta rolls  or
bread.  Variation  Try Waitrose Apple and Walnut Chutney and sprinkle
the cheese wraps  with chopped walnuts.  Converted by MC_Buster.  NOTES
: This summer lunch or supper dish is full of strong, robust  flavours.
Serve the wraps on a bed of dressed salad leaves with a  delicious
Date, Apricot and Orange Chutney.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 17
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 2395.9mg
Potassium: 493.3mg
Carbohydrates: 41.9g
Fiber: 19.8g
Sugar: <1g
Protein: 5.5g