About this recipe:A deliciously healthy and alternative salad - a great way to get your vegetables! Serve with good cheese and crusty bread for a sophisticated lunch.
1 aubergine, trimmed and sliced
1 red pepper, cut into rings
50g (2 oz) spinach leaves, torn into pieces
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
freshly ground rock salt to taste
1 tablespoon sun-dried tomato purée
1 slice prosciutto di Parma, thinly sliced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:7min › Ready in:17min
Preheat the grill.
Arrange slices of aubergine and red pepper on a baking tray. Grill for about 7 minutes, until soft.
Meanwhile, place the spinach onto a serving plate and drizzle with olive oil and balsamic vinegar. Sprinkle with salt. When the vegetables are done, arrange the red peppers over the spinach. Smear a small amount of sun-dried tomato purée onto each slice of aubergine. Top with prosciutto. Arrange the aubergine slices over the peppers in an overlapping spiral pattern. Serve immediately.