Prosciutto & rocket rolls

• ricotta
• pesto↗2 tbsp tbsp

  (red or green)

• prosciutto slices↗12
• rocket↗50g g

  leaves

Step-by-step instructions

1. 1

   Mix the ricotta with the pesto and season with salt and pepper. Cut each slice of prosciutto in half widthways, then spread the ricotta mix over them.

2. 2

   Lay a few rocket leaves lengthways on each slice so they poke out at each end. Roll each one up and place on a serving plate. Sprinkle with ground pepper.

3. 3

   Prepare ahead; assemble the rolls on the plate, cover with cling film and keep in the fridge for up to 1-2 hours until ready to serve.