Ingredients
500g kumara
3 zucchinis
250g cherry tomatoes
2 small Spanish onions
cut into wedges
1 tbsp olive oil
250g prosciutto slices
80g English spinach leaves
7g basil leaves
sliced
200g Vanilla Yogurt
2 tbsp chives
chopped
1 tbsp seeded mustard
Equipment
- 1 oven
- 1 baking tray
- 1 baking paper
Instructions
- Preheat the oven to 200º C.
- Peel the kumara and cut into 1cm slices. Halve the zucchinis crossways, then halve lengthways.
- Combine the kumara, zucchini, tomatoes, onions and oil on a baking paper-covered baking tray.
- Bake for 15 minutes.
- Lay the prosciutto slices on top and bake a further 10 minutes or until the vegetables are tender and the prosciutto is crisp.
- Meanwhile, combine the Vanilla Yogurt, chives and mustard.
- Place a bed of spinach leaves onto serving plates, top with the vegetables, sprinkle with the basil.
- Serve drizzled with the yogurt mixture.
