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Parma ham, watermelon and peanut summer rolls recipe

Parma ham, watermelon and peanut summer rolls recipe

7 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

  • Serves 6
  • 20 mins, plus infusing
  • 167 calories / serving
  • Gluten-free
  • Dairy-free

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

  • Energy

    345kj
    167kcal     8%

  • Fat

    8g 11%

  • Saturates

    2g 11%

  • Sugars

    14g 15%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 14.1g Protein 10g Fibre 0.5g

Method

  1. To make the dipping sauce, mix all the ingredients together, then leave for at least 20 mins for the flavours to infuse.
  2. 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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