Prosciutto with Rocket and Pear

, from Issue #39.
Photography by Aaron McLean.
    Prosciutto with Rocket and Pear

    INGREDIENTS

    1 firm but ripe pear
    2 tablespoons olive oil
    1 tablespoon lemon juice
    2 handfuls wild rocket leaves
    sea salt and freshly ground black pepper
    12 slices prosciutto or serrano ham

    METHOD

    Quarter the pear lengthwise and remove the core. Cut each quarter into 6 long slices. Toss with the olive oil and lemon and season with salt and pepper.

    Place a small bundle of rocket and 2 slices of pear on each slice of prosciutto and roll up tightly. Makes 12 pieces

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