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BABY SPINACH, POTATO AND EGG SALAD
Ingredients
- 500 – 700g tiny new potatoes halved (or normal potatoes quartered)
- olive oil to roast potatoes
- 4 – 6 eggs
- 100 – 200g baby spinach leaves (can also include rocket)
- 4 – 6 slices of prosciutto
- dress with olive oil, white wine vinegar and balsamic vinegar (or French dressing and balsamic vinegar)
- salt
- freshly milled black pepper
- shaved or grated parmesan for decorating
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Directions
- Par-boil potatoes. Coat them in olive oil and sprinkle with salt (add garlic if you would like) and roast in an oven at 200 degrees for 35 minutes or until roasted and crispy.
- Boil eggs – hard boiled.
- Combine spinach leaves, potatoes and eggs (quartered). Dress with salt, pepper and salad dressing.
- Grill prosciutto under griller until crisp.
- Top salad with grilled prosciutto and shaved/grated parmesan.
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