Rocket and flat-leaf parsley salad with currants, parmesan, a balsamic dressing and tomato crostini from The Café Paradiso Cookbook by Denis Cotter

Ingredients

• 20 g parmesan, finely grated
• black pepper
• 80 mls olive oil
• 2 tblspns balsamic vinegar
• 1 tblspn currants
• 200 g rocket
• 100 g flat-leaf parsley
• 1 small red onion
• 4 slices of day-old bread, preferably focaccia
• 20 g parmesan, whole, for shaving
• 2 cloves of garlic
• 2 tblspns tomato pesto