With pic.

SALADS can get sad as we get further into summer eating.

But, there are plenty of quick ways to cheer up a salad -- and yourselves -- for a really tasty, light meal.

Try this nice idea which mingles peppery rocket leaves with a mixed salad, plum tomatoes and other goodies, plus wafer-thin genuine Parma ham.

For a super finishing touch, grill little mounds of grated Parmesan to make delicious cheesy crisps to add to the salad. Then, simply drizzle with a red wine and mustard vinaigrette and serve .... simply stunning!

ROCKET SALAD WITH PARMA HAM AND PARMESAN CRISPS

Serves 4

12 slices genuine Parma ham

8 tablespoons Parmesan cheese, finely grated

1 bag rocket

1 bag mixed leaf salad

8 plum or ordinary tomatoes, quartered

cucumber, sliced

1 small red onion, finely sliced

6 tablespoons olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

pinch of caster sugar

salt and crushed mixed peppercorns

Pre-heat the grill, then place four heaped tablespoons of grated Parmesan cheese into separate piles on a lightly greased baking sheet. Make sure there's plenty of space between them to allow for spreading.

Grill the heaps of cheese until browned and bubbling. Cool slightly, remove from the baking sheet with a palette knife whilst still warm and drape them over a rolling pin to curl and cool. Repeat with the remaining cheese to make eight curls.

Rinse the rocket and salad leaves and arrange on four serving plates with the tomatoes, cucumber and red onion. Top with folds of the Parma ham.

Whisk together the olive oil, red wine vinegar and mustard. Add the pinch of sugar, then season to taste. Drizzle over the salads and serve.