Ingredients
- 275 grams Roma tomatoes, halved lengthways (Baby Roma tomatoes specified)
- 100 grams prosciutto, sliced and cut into 1cm-wide strips
- 100 grams baby spinach leaves, washed
- 1 avocado, large and cut into 2cm wedges
- 1/3 cup pine nuts, toasted
- DRESSING:-
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
How to Make
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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.
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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.
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Step 3: Meanwhile, to make dressing, whisk all ingredients in a jug until combined.
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Step 4: Place spinach, avocado, pine nuts, tomatoes and prosciutto on a serving plate and toss gently to combine and drizzle with dressing.
We hope you enjoy this recipe!
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