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4 Roma (plum) tomatoes, quartered
lengthways
1 garlic clove, chopped
1/3 cup olive oil
8 slices of prosciutto
20 raw medium prawns (shrimp), peeled,
deveined and cut in half lengthways
2 tsp balsamic vinegar
2 avocados, stone removed and thinly
sliced
60g baby rocket (arugula) leaves |
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Method :
Preheat the
oven to 140C (275F/ Gas 1) Put the tomato quarters in a large bowl and
toss them with the garlic, 1 tbsp of the olive oil and some salt and
black pepper. Spread the tomato quarters on a baking tray and roast for
90 minutes. Meanwhile, brush the prosciutto with a little of the
remaining olive oil. Heat a non-stick frying pan over medium heat. When
it is hot, add the prosciutto in two batches, cooking for 3-4 minutes
each side until it starts to become crisp. Drain on paper towels, then
break into shards.
Heat a
chargrill pan (griddle) until it is hot, lightly oil the pan, then cook
the prawns (shrimps) in two batches for 2 minutes each side, or until
cooked. Season well and transfer to a large serving bowl. Combien the
rest of the olive oil with the balsamic vinegar. To assemble the salad,
place the roasted tomato, prosciutto, avocado and rocket in the bowl
with the prawns (shrimps). Drizzle with 1 tbsp of the dressing, then
toss together. Add the remaining dressing and serve.
Serves 4
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