Parma ham, watermelon and peanut summer rolls recipe
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
- Dairy-free
- Gluten-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)
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Shop ingredientsEach serving contains
- Energy
- 345kJ 167.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 14g
of the Reference intake
Carbohydrate 14.1gProtein 10.0gFibre 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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