In this recipe we used pepinos grown in our GS300 hydro system.
1 Pepino halved, skinned, deseeded & sliced
25g parma ham
1 portion of crisp, spicy salad leaves
Garlic infused olive oil
A little lemon juice
Freshly ground black pepper
1 tortilla wrap
Lay out the wrap on a work surface. Leaving space on each side; brush the tortilla, through the middle of the circle with the olive oil. Lay a bed of leaves through the middle followed by the parma ham and pepino. Season with black pepper and a little lemon juice; fold and serve.