Drain bocconcini leaf and roll out on a tea towel to remove excess liquid.

Place a sheet of cling wrap on the bench and place bocconcini leaf on top.

Thinly slice tomato.

Layer ham on bocconcini leaf, followed by rocket and tomato.

Using cling wrap to help, roll the whole thing up, roulade style, holding tightly to roll up the filling.

Refrigerate roll for at least an hour.

To serve, remove cling wrap and cut roll into rounds approx. 2cm thick.

Drizzle with olive oil, season and enjoy!