Ingredients


8 slices Parma ham

8-10 tsp soft goats’ cheese

1 x 70g/2½oz bag rocket

salt and freshly ground black pepper

8 medium gherkins, quartered.


Serves - 4









Method


Lay each piece of Parma ham on a board, cut off any surplus fat and discard.

Spread a good teaspoon of goats’ cheese over the end quarter.

Season with salt and pepper. Take a small handful of rocket and lay on top, leaving some of the rocket sticking out of the ends. Lay one piece of cucumber on top.

Roll the Parma ham up into a cigar shape and transfer to the fridge until needed.

Slice each roll in half and arrange standing up on the cut side on a serving platter. Serve cold.

 

Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Parma ham, goats’ cheese and rocket canapés
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