Boil or steam potatoes whole for 15 mins or until just tender. Meanwhile, mix the ingredients for the dressing with seasoning and ½ tbsp water.
Lay the slices of ham over dinner plates. Carefully slice the warm potatoes, toss them into the dressing then spoon them on top of the ham. Add a few rocket leaves and grind over pepper.
Recipe from Good Food magazine
1kg very ripe tomatoes or 2 x 400g cans peeled plum tomatoes, drained
3 tbsp extra-virgin olive oil & 3 tbsp garlic infused oil
150g packet mozzarella cheese
50g piece of salami, such as Milano
5 medium eggplant aubergines
85g minced pork
85g chicken livers, cleaned and chopped if large
a handful of fresh basil leaves
500g gluten free short pasta (such as mezze penne)
100g pecorino or parmesan cheese, grated, plus extra to serve