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Roast tomatoes with spinach & ham





  • 8 cherry tomatoes (approx 160g/ 5 ½ oz)

  • a drizzle of olive oil

  • freshly ground black pepper

  • 75g (2 ½ oz) baby spinach leaves

  • 2 slices wholemeal or rye toast

  • grated fresh nutmeg or a pinch ground nutmeg

  • 2 extra thin slices ham , cut into fine strips






Preheat the oven to 180° c / 350° F/ gas mark 4.


Put the tomatoes on a small baking tray, add a drizzle of olive oil, toss the tomatoes in the oil and season with black pepper. Roast for 10-15 minutes , by which time the tomatoes should be collapsing.


Put the washed spinach in a steamer and cook for about 3 minutes, until the leaves are wilted. Remove and drain.


Drizzle each side of toast with a little olive oil, layer the spinach on top and grate a little nutmeg over it. Add the ham, place the tomatoes on top and serve.

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