275 g packet baby Roma tomatoes, halved lengthways
100 g sliced prosciutto, cut into 1cm-wide strips
100 g fresh baby spinach leaves, washed
1 large avocado, cut into 2cm wedges
⅓ cup pine nuts, toasted
2 tbsp olive oil
2 tbsp balsamic vinegar
1 clove garlic, crushed
Salt and pepper, to taste
- Place tomatoes on an oven tray lined with baking paper. Place prosciutto on a separate oven tray lined with baking paper.
- Cook tomatoes in a hot oven (200C) for 15 minutes. Add prosciutto to oven. Cook tomatoes and prosciutto for about 10 minutes, or until tomatoes are soft and prosciutto is crisp. Remove. Cool on trays.
- Meanwhile, to make dressing, whisk all ingredients in a jug until combined.
- Place spinach, avocado, pine nuts, tomatoes and prosciutto on a serving plate. Toss gently to combine. Drizzle with dressing.