Sprout and Ham Roulade with Avocado Salsa

Perfect for a light lunch for Melbourne Cup or the festive season.


Preparation:   15 minutes

Serves 4


2 punnets Parilla Fresh sprouts

250g Philadelphia light cream cheese

8 thin slices ham, intact


Avocado Salsa

cup extra virgin olive oil

1 avocado, peeled, diced

1 red capsicum, finely diced

1 small red onion, finely diced

cup balsamic vinegar

cup water


Combine all salsa ingredients and mix well. Season with salt and pepper. Lay ham out on foil in two rows, slightly overlapping slices. Spread cream cheese over ham. Spread 1 punnets of sprouts evenly over cheese. Roll up tightly then peel back foil. Slice 2cm thick. Arrange remaining sprouts on plates. Divide Avocado Salsa over sprouts. Place 3 slices of roulade on top. Serve immediately.