Parmesan Crisps, Ham and Apricot Roll Platter - Lunch Platter Ideas


  • 50g grated parmesan
  • 90g fire grilled ham slices, cut into pieces
  • 100g dried apricots, halved
  • 150g mozzarella, cut into small chunks
  • 50g fiery chilli pesto
  • 100g low fat salad cream
  • 190g salt and pepper flat breads, halved
  • 90g shaved chicken
  • 10g rocket
  • 100g radishes
  • 200g cherry toms on vine
  • 1 x 300g Japanese salad jar


Calories columnFat columnSaturates columnSugars columnSalt column
644 per serving
32% %GDA
28g per serving
40% %GDA
11g per serving
55% %GDA
20g per serving
22% %GDA
2.90g per serving
48% %GDA


  1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Line a baking sheet with parchment paper.

  2. Make 12 piles of parmesan on the baking sheet then spread out gently to form 12 rectangles, with a little gap between each.

  3. Place in the oven to bake for 5-6 minutes until melted and just golden. Remove and allow to cool enough to handle, then lay over a rolling pin to form a curve. Allow to cool totally until set.

  4. Wrap the pieces of ham around the apricots and mozzarella and secure with a toothpick. Place onto a serving platter.

  5. Tip the pesto into a bowl, add the salad cream and mix well then decant into a serving bowl.

  6. Spread a little of the dip onto the crackers, top with the shaved chicken and rocket.

  7. Lay the remaining ingredients onto a platter and serve all together.