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Roast Tomatoes and Spinach and Ham.

Recipe submitted by CC82

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A delicious snack of roasted tomatoes, spinach and ham that is ready in 15 minutes. Serves 2.

Serves 2

Ingredients

8 cherry tomatoes (approx 160g)
A drizzle of olive oil
Freshly ground black pepper
75g (21⁄2oz) baby spinach leaves
2 slices wholemeal or rye toast
Grated fresh nutmeg or a pinch ground nutmeg
2 extra thin slices ham, cut into fine strips

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Method

Preheat the oven to 180°C
Put the tomatoes on a small baking tray,
Add a drizzle of olive oil,
Toss the tomatoes in the oil and season with black pepper.
Roast for 10–15 minutes, by which time the tomatoes should be collapsing.
Put the washed spinach in a steamer and cook for about 3 minutes, until the leaves are wilted.
Remove and drain.
Drizzle each slice of toast with a little olive oil,
Layer the spinach on top and grate a little nutmeg over it.
Add the ham, place the tomatoes on top and serve.

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Notes & Tips

The best way to retain the nutrients in vegetables such as spinach is to steam them. If you use a bamboo steamer over a pan of boiling water, it only takes a few minutes to cook the spinach.