Bocconcini with Parma Ham
Wheat, gluten, corn, soya, nightshade, egg, cow’s milk & nut free

Serves 6

Bocconcini, or mini-balls of buffalo mozzarella, are not too
difficult to find and are absolutely delicious. However, depending on your sensitivities, you could use a different soft white cheese. You could also cut the cost by using Spanish Serrano ham,
which is usually a bit cheaper than Parma ham.

18 bocconcini (small buffalo milk cheeses)
9 slices Parma ham
6 servings of rocket or watercress, trimmed
sea salt and coarsely ground black pepper
juice 2–3 lemons
pumpkin seed oil

Drain the bocconcini and cut the slices of ham in half lengthways. Roll each bocconcino in a piece of ham.
To serves, arrange the bocconcini on the leaves, grind over the salt and pepper and drizzle with the lemon juice and pumpkin oil.

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