Cheese and Ham Rolls

Pasta dishes are always a good idea!

Defrost the puff pastry, roll out thinly and cut into rectangles – about 8 to 15 cm. Spread the Emmental cheese and the ham, cut into thin strips, evenly on the puff pastry (leave the edges free). Pluck the parsley into small roses and also place them on the puff pastry form. Brush the edges with ice cream spread and form everything together into a roll. Press the bottom end well smooth and close the sides just as lightly.

Bake in the oven at a heat of 200 °C for 12 to 15 min.

In the meantime, clean, rinse and cut the fennel into strips. Rinse the cherry tomatoes and cut them into quarters.

Put the fennel and the tomatoes together with the bean sprouts and the finely chopped onion in a large enough bowl and dress with a marinade of chives, sprouting oil, fruit vinegar, green peppercorns and iodized salt.

Arrange the leaf salad on plates, add the cheese-ham rolls and bring to the table.

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