Dutch Rocket, Prosciutto & Ricotta Lavash Rolls
Creamy whipped ricotta, salty prosciutto, and peppery Aeroveg Dutch Rocket rolled in lavash — an Italian-inspired no-cook lunch that takes 15 minutes and tastes like something from a good deli counter.
Aeroveg Dutch Rocket brings real heat and a pleasant bitterness that cuts right through the richness of whipped ricotta and the saltiness of prosciutto. This is a no-cook assembly job — the kind of recipe that looks considered but comes together in minutes. Lavash flatbread works best here for its thin, pliable texture, which rolls tightly without cracking and lets the filling do the talking rather than the bread.
Method
- Whip the ricotta. In a small bowl, beat ricotta with lemon zest, olive oil, and a generous grind of black pepper until light and spreadable. Taste for seasoning.
- Dress the rocket. Whisk together lemon juice, honey, olive oil, and flaky salt. Toss Aeroveg Dutch Rocket in the dressing and set aside.
- Lay out the lavash. Place each sheet on a clean, flat surface. Spread half the whipped ricotta across the bottom two-thirds of each sheet, leaving a 2cm border at the sides and a larger border at the top.
- Layer the fillings. Lay 2 slices of prosciutto over the ricotta on each lavash. Scatter the dressed Dutch Rocket and pine nuts (if using) evenly over the top.
- Roll tightly. Starting from the filled end, roll each lavash firmly into a tight cylinder. Press gently to seal, then cut each roll in half on the diagonal.
- Serve immediately. These rolls are best eaten fresh — the ricotta and Dutch Rocket are at their brightest straight after assembly.
Aeroveg Dutch Rocket has a more assertive, peppery bite than standard rocket varieties, so it needs little else to make its presence felt. If you prefer a slightly milder flavour, give the leaves a quick rinse under cold water and pat dry just before using — it takes the edge off without losing the character.