2 punnets (150g) Parilla Fresh Sprout
variety
1 tub 250g philadelphia light cream
cheese
8 thin slices of ham, intact
50cm length aluminium foil
Lay
ham out on foil in two rows, slightly overlapping
slices. Spread cream cheese over ham. Spread
1 and a half punnets of sprouts evenly over
cheese.
Roll up tightly then
peel back foil. Slice 2cm thick.
Arrange remaining sprouts
on plates. Drizzle dressing over sprouts; Place
3 slices of roulade on top; serve immediately.
Dressing:
½ cup extra light olive oil
¼ lebanese cucumber, finely chopped
¼ red capsicum, finely diced
¼ small red onion, finely diced
¼ cup balsamic vinegar
¼ cup water
Combine all ingredients
and mix well. Season with salt & pepper
