Heat 1 teaspoon of olive oil in a medium sized frying pan, add the chopped onion and saute for 4-5 minutes over a low heat until soft and golden. Add the diced pepper and continue to cook for a further 4-5 minutes, until soft.

Add the butter to the mixture, stir in the rocket leaves and cook for 2 minutes, or until wilted. Pour the mixture into a large bowl and cool for about 5 minutes.

Add the salami, macaroni and beaten eggs into the bowl and mix well.

Heat the remaining olive oil in a 20cm (8 inch) non-stick frying pan, spoon the mixture in and cook for 6-8 minutes.

Preheat the grill to a moderate heat, sprinkle over the parmesan and place the frying pan under the grill for 2 minutes, or until golden brown.

Remove from the grill, loosen with a palate knife and slide onto a plate, cheese side up and serve either hot or cold.

vegetables.Suitable to eat hot or cold.