Parma ham, mozzarella and peach salad with buckwheat and quinoa

Method

1. Heat the stock in a pan, then add the buckwheat and quinoa. Bring back to the boil and cook for 10-15 minutes until the grains are tender, adding the beans/sugar snaps for the final 1-2 minutes. Drain and set aside to cool.
2. Meanwhile, dry-fry the parma ham over a high heat for 1 minute or until beginning to crisp (it will turn completely crisp once cooled). Transfer to a plate and set aside.
3. Combine the lemon juice, olive oil and a generous sprinkling of salt and pepper in a large bowl, then add the cooled grain mixture. Add the peaches, rocket, mozzarella, mint and half the crispy parma ham, roughly broken, and toss together. Pile onto a platter and top with the remaining crispy ham pieces. Serve straightaway.
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