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.