Prep Time 15 mins
Cooking Time 10 mins
2 medium sweet potatoes
50g feta or goat's cheese
8-10 slices Parma ham
1 tablespoon fresh chopped rosemary
1 teaspoon chopped thyme
2 teaspoons olive oil
Preheat the oven to 180C. Peel and cube the sweet potato and place in a steamer for 10 minutes. While it is steaming, mix the herbs and cheese together in a bowl using a fork. Once the potato is soft, add it to the bowl and mix with the cheese and herbs.
Spread the mixture out thinly on to the middle of the Parma ham, taking care not to overfill so you are still able to roll the ham around the mixture neatly. Place the rolls on to a tray greased with olive oil to prevent sticking and cook for 10 minutes until the ham is nice and crispy
Prep Time 2 mins
Cook time 10mins
12 slices prosciutto
4 cups baby spinach
2 cups thinly sliced kale or watercress
2 cups cherry tomatoes, quartered
¼ cup coconut milk
¼ cup balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400°F. Place the prosciutto on an ungreased cookie sheet. Bake 8-10 minutes until crisp. Remove and cool on the sheet. Meanwhile prepare the dressing.
Place the coconut milk, balsamic vinegar, salt and black pepper in a large bowl. Whisk well and add the spinach, kale or watercress along with the cherry tomatoes. Toss well. Crumble the baked prosciutto over the greens and serve immediately.