Italian stallion salad

1) On a small cutting board, lay down a piece of cling film, about 60cm long. Stack the provolone cheese in the centre in a roughly 12.5cm area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto and mozzarella. Wrap tightly in cling film and place in refrigerator for 30 minutes with a heavy plate on top to press the mixture together.

2) In a large salad bowl, toss together the salad leaves, pepperoncini, peppadew and olives. In a small bowl combine the balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in the oil to incorporate.

3) Remove the cheese and meat stack from the refrigerator and slice it into 6.5cm long strips that are 0.5cm thick. Add the dressing to the salad and toss. Decorate the top of the salad with the meat and cheese pressed slices. Garnish with grated Parmesan and serve.