Prosciutto, asparagus and mustard wrapped in filo with orange salad

Try these light filo rolls from Michael Moore as a starter, served with a fruity salad they are a quick but really flavoursome choice
By Michael Moore
Prosciutto, asparagus and mustard wrapped in filo with orange salad
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium

Ingredients

For the filo rolls

  • 1 eggs, beaten
  • 6 filo pastry, sheets
  • 50 g spinach
  • 100 g prosciutto
  • 20 g English mustard
  • 6 asparagus

For the salad

  • 25 g frisée
  • 25 g lollo rosso
  • 20 g oranges, segmented
  • 20 g pears, diced
  • 25 g mustard, and cress
  • 1 tbsp olive oil, for drizzling

Method

1. Preheat the oven to 180?C/gas 4. Mix the egg with 1 tablespoon of water in a cup.2. Lay the sheets of filo pastry out and brush with the egg mixture.3. Divide the spinach and prosciutto among the sheets of pastry. Brush the prosciutto lightly with the mustard. Lay the asparagus on top and roll up into cigar shapes. Place on a baking tray and bush with the remaining egg mixture.4. Bake for 5 10 minutes or until golden brown.5. Mix all the salad ingredients together in a salad bowl, season well and serve with the filo rolls.

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