Sprout and Ham Roulade with Avocado Salsa
Perfect for a light lunch for Melbourne
Cup or the festive season.
Preparation: 15 minutes
Serves 4
2 punnets Parilla Fresh sprouts
250g
8 thin slices ham, intact
Avocado Salsa
½ cup extra virgin olive oil
1 avocado, peeled, diced
1 red capsicum, finely diced
1 small red onion, finely diced
¼ cup balsamic vinegar
¼ cup water
Combine all salsa ingredients and mix well. Season
with salt and pepper. Lay ham out on foil in two rows, slightly
overlapping slices. Spread cream cheese over ham. Spread 1 ½ punnets of sprouts
evenly over cheese. Roll up tightly then peel back foil. Slice 2cm thick. Arrange remaining sprouts on plates. Divide
Avocado Salsa over sprouts. Place 3 slices of roulade on top. Serve immediately.