Put the potatoes in a pan of boiling water and par-boil for 5-6 minutes. Drain and then put in a baking tray with a teaspoon of oil and put in a preheated oven at 200°C/400°F/Gas 6 for 35 minutes.
In a large bowl, add the rocket, spinach, romaine, bell pepper, cherry tomatoes, orange, grapefruit.
In a small bowl, mix together the olive oil, balsamic vinegar, lemon juice, salt, pepper, garlic, basil and oregano.
Pour the dressing over the chopped salad in the bowl and add the pine nuts and sultanas.
Mix the salad well.
Serve in a bowl and top with the parmesan and Parma Ham.
Video
Notes
Add a little extra saltiness by topping this Italian Chopped Salad with some olives.
Make a big batch of this and keep it in your fridge for easy side dishes or work lunches throughout the week.
Finish the dish with some shaved parmesan or crumbled goats cheese.
Try chopped the Parma Ham up and frying it to add some crispiness to the salad.