• 4servings
  • 180minutes
  • 185calories

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Nutrition Info . . .

VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 100g sea salt flakes

  2. olive oil , to serve 100g sea salt flakes

  3. 4 - 6 plum tomato , halved

  4. 8 slices Iberico ham or prosciutto

  5. jar griddled artichoke (we used Waitrose)

  6. handful black olive , Spanish or Kalamata

  7. handful small-leaved flat-leaf parsley

  8. olive oil , to serve

Instructions Jump to Ingredients ↑

  1. Heat oven to 140C/fan 120C/gas 1. Make a thick layer of salt on a baking tray, top with the tomatoes, cut-side up, then slowly roast for 3 hrs until they are semi-dried. Remove from the salt and, if keeping for longer than a day, store in a sterilised jar completely submerged in olive oil.

  2. To serve, arrange two slices of ham on each serving plate. Toss the tomatoes, artichokes, olives and parsley in a little oil, then arrange in the centre. Serve with some breadsticks.


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