Summary

Ingredients

• 1 small chard
• 200 g oat cream cheese
• 5 slices ham (Serrano)
• 1 packet lettuce (rocket, lamb`s lettuce, etc.)
• 1 clove garlic
• some broth
• 2 tablespoon mustard (honey mustard)
• 2 tablespoon balsamic vinegar
• olive oil
• 1 tomato (s)
• pepper

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Instructions

1. Add water with a little broth (e.g. poultry broth). Remove the chard leaves from the white stems as much as possible, cook in boiling water with broth for about 5-7 minutes.
2. Meanwhile, arrange the salads in a star shape on 3 plates. Mix the honey mustard, the balsamic vinegar and 3 tablespoons of olive oil into a creamy dressing.
3. Core the tomato, cut into narrow slices and then into lozenges (approx. 1/2 cm in diameter).
4. Halve the ham slices lengthways.
5. Drain the chard leaves slightly, spread them out on a kitchen board, fill with a teaspoon of cream cheese and carefully roll up, to do this first fold the sides and then roll up. Wrap half a slice of ham around each.
6. Heat the olive oil with a crushed clove of garlic in a non-stick pan, carefully insert the chard rolls first with the overlapping ham side facing down and fry for about 1 minute on each side.
7. Arrange 3 rolls per plate on the bed of lettuce, sprinkle with the tomato diamonds and distribute the dressing in a decorative circle around the rolls.
8. Season with coarsely ground pepper.