Salad rolls

Ingredients for 4 servings:

• 4 slice(s) ham, cooked (thin and large slices)
• 4 leaves of lettuce, large and beautiful (from iceberg or similar lettuce)
• 250 g cherry tomatoes
• 2 balls of mozzarella
• 1 handful of basil
• 50 g pine nuts
• 5 tbsp vinegar (raspberry vinegar)
• salt and pepper
• 1 garlic clove(s), crushed
• 7 tbsp olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the lettuce leaves and pat dry, carefully removing any tough middle parts. Wash the cherry tomatoes and finely dice them along with the mozzarella. Finely slice the basil leaves. Roughly chop the pine nuts and roast them in a dry pan. Mix the raspberry vinegar with salt, pepper, and the crushed garlic clove. Whisk in the olive oil. Stir in the basil and pine nuts. Top each thin slice of cooked ham with a lettuce leaf. Arrange the mozzarella and tomato cubes on the bottom third of the slice. Roll everything up tightly into a roulade and wrap in plastic wrap to store in the refrigerator. Don’t use too much filling, or it will squeeze out the sides. Before serving, cut the ham rolls diagonally into approximately 3 cm wide slices. If desired, secure them with toothpicks, placing them slightly offset on a plate. Drizzle with the raspberry vinaigrette. Serve the remaining filling alongside and garnish with basil leaves. Serve with white bread or Italian rolls.