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Roast capsicum & spinach salad with crisp prosciutto
Roast capsicum & spinach salad with crisp prosciutto
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious salad perfect for picnics, lunches, or as a side.
Ingredients:
  • 25 thin slices (about 400g) prosciutto
  • 3 red capsicums, quartered, deseeded
  • 200g marinated feta (in oil)
  • 20.00 ml balsamic vinegar
  • 300g baby spinach leaves, ends trimmed, washed, dried
  • 2 loaves crusty bread, sliced, to serve
Instructions:
  • Preheat the grill on high. Line a grill tray with foil. Lay half of the prosciutto on the tray and grill for 5 minutes on each side until nicely browned. Transfer to a plate and let it cool for 5 minutes. Repeat with the rest of the prosciutto. Break the prosciutto into big pieces and set aside.
  • Place capsicums skin-side up on a lined tray and grill for 15 minutes until charred. Transfer to a heatproof bowl, cover, and let sit for 5 minutes to help remove the skin. Peel capsicums and slice the flesh into 1.5cm-thick pieces.
  • Crumble the feta cheese after removing it from the oil. Set aside 60ml (1/4 cup) of the oil for later use.
  • Combine the reserved oil, vinegar, salt, and pepper in a screw-top jar. Shake vigorously to blend the flavors. Taste and customize the seasoning as needed.
  • Combine prosciutto, capsicums, feta, and spinach in a large bowl. Gently mix them together. Transfer to serving plates, drizzle with dressing, sprinkle with pepper, and serve with crusty bread.

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