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Jane Houston

Ham and Ricotta Rollups

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Servings: 4 snack size
Course: 3 meals a day, BLW, lunchbox, Snack
Ingredients Method Notes

Ingredients
  

  • 150 grams ham
  • 1 small lebanese cucumber
  • 1/4 tsp dijon mustard
  • 1/3 cup ricotta
  • 1/2 tsp capers or pickles finely chopped
  • 1/2 tsp fresh dill
  • salt to taste

Method
 

  1. Make the ricotta mixture by adding the ricotta to a small bowl with the mustard and roughly chopped capers or pickles, dill and salt. Mix well to combine
  2. Lay out your ham - longer slices are best for this but you can make do with what you have got!
  3. Thinly slice the cucumbers with a peeler lengthways and place them onto the ham to cover. Top with the ricotta mixture thinly - adding too much filling will make it difficult to roll and messy to eat.
  4. Roll up the ham from the smallest side first if you have uneven cut ham. Set aside on a plate and complete this process until you have used up all of the mixture
  5. These rolls are best made the day you wish for them to be consumed 

Notes

Able to be frozen: No