Recovering from the dreaded cold which seemed to have been doing the rounds, I really wanted something light and tasty for lunch one day as nothing seemed to taste right.

I had a few slices of Parma ham in the fridge, along with some baby plum tomatoes and a large round lettuce so decided ‘wraps’ would be on the menu for lunch.  The dressing I knew would be lovely and tangy and would compliment the ham perfectly as I had tried it at Christmas on a rather delicious salad my daughter-in-law made, although for the wraps I made it with less olive oil.  It still trickled down our fingers but no-one minded as it was so tasty.

INGREDIENTS: to serve two

6 large lettuce leaves
3 slices Parma ham, cut in half to make 6
1 avocado, sliced
A few baby plum tomatoes, sliced
Handful of toasted pine nuts

Dressing:
1 tablespoon pomegranate molasses
1 tablespoon red wine vinegar
½ tablespoon wholegrain mustard
1 tablespoon extra-virgin olive oil

Lettuce wraps with Parma Ham

METHOD:         

Whisk the dressing ingredients together and put to one side.

Lay a lettuce leaf flat and top with a piece of Parma ham, slices of avocado, tomato and a few pine nuts.

Drizzle over the dressing, roll up and enjoy.

The dressing is sufficient for far more than six wraps but keeps well in the fridge for a few days.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.