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Roast Tomatoes and Spinach and Ham.

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


  • 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


  • 1.

    Preheat the oven to 180°C

  • 2.

    Put the tomatoes on a small baking tray,

  • 3.

    Add a drizzle of olive oil,

  • 4.

    Toss the tomatoes in the oil and season with black pepper.

  • 5.

    Roast for 10–15 minutes, by which time the tomatoes should be collapsing.

  • 6.

    Put the washed spinach in a steamer and cook for about 3 minutes, until the leaves are wilted.

  • 7.

    Remove and drain.

  • 8.

    Drizzle each slice of toast with a little olive oil,

  • 9.

    Layer the spinach on top and grate a little nutmeg over it.

  • 10.

    Add the ham, place the tomatoes on top and serve.


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.

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