Wrap a slice of Parma ham around each slice of mozzarella, securing each with a cocktail stick if necessary, and arrange on a serving plate.
Mix the parsley, lemon zest and garlic in a bowl until well combined and season, to taste, with salt and freshly ground black pepper. Sprinkle this mixture over the mozzarella parcels.
Meanwhile, heat a chargrill pan until hot. Brush the cut sides of the tomato with the oil and fry, cut-side down, for 2-3 minutes, or until black chargill marks appear on the tomato.
Serve the tomato with the mozzarella parcels.
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