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Parma ham, watermelon and peanut summer rolls recipe
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9 ratings
Get your next dinner party off to a smashing start with this easy make-ahead starter recipe. Simply wrap up refreshing watermelon with peppery rocket, salted peanuts and fresh coriander and serve with a tangy lime and chilli dipping sauce. See method
Ingredients
For the dipping sauce
- 6 tbsp rice vinegar
- 8 tsp maple syrup
- ½-1 red chilli, finely chopped, to taste
- 1 lime, zested and ½ juiced
- 1 tsp fish sauce
For the rolls
- 12 slices Tesco Finest Parma ham (2 x 78g packs)
- around 800g watermelon, cut into 12 fingers about 13cm x 2cm
- 40g roasted and salted peanuts, finely chopped
- 30g rocket
- 18 coriander sprigs, trimmed (or use mint leaves)
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
345kj
167kcal
8%
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Fat
8g
11%
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Saturates
2g
11%
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Sugars
14g
15%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 14.1g
Protein 10g
Fibre 0.5g
Method
- To make the dipping sauce, mix all the ingredients together, then leave for at least 20 mins for the flavours to infuse.
- To make the rolls, lay a slice of Parma ham out on a chopping board. About an inch from one end, lay a finger of watermelon across and scatter with 1/6 of the peanuts. Tuck a little rocket in next to it and lay over 3 coriander sprigs. Roll the end of the ham over the top, then keep rolling until the watermelon is completely enclosed. Serve on a platter with the dipping sauce in the middle.
Tips: Make the dipping sauce and assemble the rolls up to 6 hours ahead. Keep the rolls in the fridge on a plate, not touching each other, covered with a piece of damp kitchen roll, then clingfilm so they don’t dry out. The dipping sauce can be left covered at room temperature.
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