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Roast tomato and prosciutto salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory prosciutto and juicy roasted tomato salad - a delectable weekday dinner.
Ingredients:
  • 4 Roma tomatoes, quartered lengthways
  • olive oil cooking spray
  • 6 slices prosciutto
  • 75.08 gm olive oil
  • 1 garlic clove, crushed
  • 1 ciabatta bread loaf
  • 1 bunch watercress, cut into small sprigs
  • 1 avocado, sliced
  • 40.00 ml balsamic vinegar
  • 40g parmesan cheese, shaved
Instructions:
  • Preheat oven to 180°C. Line a shallow roasting pan with baking paper. Place tomatoes in the pan, lightly spray with oil, and roast on the lower oven shelf for 40 minutes until golden brown.
  • Lay out the prosciutto in a single layer on a lightly greased baking tray. Roast on the shelf above the tomato for 8 to 10 minutes until golden and crispy. Then, transfer to a wire rack to cool.
  • In a small bowl, mix 2 tablespoons of oil with the garlic. Slice twelve 1cm-thick pieces from a ciabatta loaf. Coat both sides with the oil mixture. Arrange the bread in a single layer on a baking tray. Bake on the shelf above the tomatoes for 10 minutes until crisp and lightly toasted. Let it cool. Break the prosciutto into pieces.
  • Assemble the roasted tomato on the toast and plate with watercress, avocado, and prosciutto. Mix vinegar and the rest of the oil in a jug, then drizzle over the salads. Sprinkle with Parmesan, season with salt and pepper, and serve.

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