"From our weekday newspaper The West Australian. Times are estimated. NOTE the full title of the recipe is Roasted Tomato, Avocado and Spinach Salad With Crispy Prosciutto."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (183.8 g)
Calories 218.6
Total Fat - 20.1 g
Saturated Fat - 2.3 g
Cholesterol - 0 mg
Sodium - 291 mg
Total Carbohydrate - 9.4 g
Dietary Fiber - 5.2 g
Sugars - 3.5 g
Protein - 3.6 g
Calcium - 57.5 mg
Iron - 1.7 mg
Vitamin C - 23.7 mg
Thiamin - 0.1 mg

Step 1

Place tomatoes on an oven tray lined with baking paper and place the prosciutto on a separate oven tray lined with baking paper.

Step 2

Cook tomatoes in a hot oven (200C) for 15 minutes and then add prosciutto to the oven and cook tomatoes and prosciutto for about 10 minutes, or until tomatoes are soft and prosciutto is crisp and then remove and let cool on trays.