Tomato & asparagus salad with prosciutto
| Serves: | 2 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 200 g baby tomatoes
- asparagus
- 2 Tbsp olive oil, to drizzle
- 2 tbs balsamic vinegar
- 70 g Prosciutto, thinly sliced
- 3 Tbsp olive oil, to drizzle
- lemon juice
- salt and pepper
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Cooking Instructions
- Pre-heat the oven and grill of the oven to 220°c.
- Place the tomatoes on a baking sheet then drizzle with a tablespoon of olive oil, balsamic vinegar and season to taste.
- Place in the oven and allow to roast for 10-15 minutes until the tomatoes are blistered and soft.
- In a hot griddle pan, grill the asparagus until cooked through. Remove and set aside.
- In the same griddle pan, cook the prosciutto until crisp.
- To assemble, place the asparagus, tomatoes and prosciutto on two plates.
- To make the dressing simply stir together the ingredients then drizzle over the salad.
- Serve immediately.
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