INGREDIENTS
8
Parma ham, slices
100 g
Asparagus tips
150 g
Cherry tomatoes
1
Courgette, large
1
Garlic clove, large
1
Large handful Rocket, leaves
800 milliliters
Vegetable stock
1
Squeeze Lemon juice
200 g
Quick-cook polenta
2 tbsp
Olive oil, extra-virgin
120 g
Peppers in oil, roasted
100 g
Parmesan
Ingredient ending