Michelle's Freefrom Bocconcini with Parma Ham

Corn, egg, gluten, milk, nightshade, nut, peanut, sesame, soya & wheat free

Bocconcini, or mini-balls of buffalo mozzarella, are not too difficult to find and are absolutely delicious. However, depending on your sensitivities, you could use a different soft white cheese. You could also cut the cost by using Spanish Serrano ham, which is usually a bit cheaper than Parma ham.

Serves 6


  • 18 bocconcini (small buffalo milk cheeses)
  • 9 slices Parma ham
  • 6 servings of rocket or watercress, trimmed
  • sea salt and coarsely ground black pepper
  • juice 2–3 lemons
  • pumpkin seed oil


  1. Drain the bocconcini and cut the slices of ham in half lengthways.
  2. Roll each bocconcino in a piece of ham.
  3. To serve, arrange the bocconcini on the leaves, grind over the salt and pepper and drizzle with the lemon juice and pumpkin oil.

Serves 6 - per portion
200cals – 14g protein
16g total fat – 8g sat / 5g mono / 0.8g poly
0g carbohydrate of which 0g sugar
0.5g fibre - 500mg sodium / 1.2g salt
224mg calcium

Good Source of: Vitamin B12, C & calcium

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