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Ingredients
- rocket a handful
- parma ham 6 slices
- mayonnaise 2 tbsp, mixed with 1 tsp dijon mustard
- celeriac ½ peeled and shredded, keep the shreds in water with a squeeze of lemon so the celeriac doesn’t go brown
- capers 1 tbsp, rinsed and drained
- horseradish cream 1-2 tbsp, depending on how hot it is
Method
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Step 1
Mix the celeriac with the capers, horseradish and mayo and season.
Lay the ham slices on a work surface and put a pile of rémoulade at one end of each and add some rocket.
Roll up each piece of ham around the filling.
Nutritional Information
- Kcals 139
- Carbs 3.2g
- Protein 9.3g
- Fat 10g
- Salt 2.12g
- Saturates 2.3g
- Fibre 3.5g
