Roast capsicum & spinach salad with crisp prosciutto
Experience a burst of flavors with our Roast Capsicum & Spinach Salad, complemented by crisp prosciutto and creamy feta cheese. This vibrant salad is perfect for a light meal or side dish, featuring roasted red peppers, fresh spinach, tangy vinegar, and seasoned to perfection. Ready in minutes and full of nutritious ingredients, it's a delightful addition to any meal.
- 07 Jun 2024
- Cook time 35 min
- Prep time 15 min
- 10 Servings
- 6 Ingredients
Indulge in the delightful flavors of our Roast Capsicum & Spinach Salad with Crisp Prosciutto. This dish brings together the sweet and smoky notes of roasted red peppers, the crispiness of prosciutto, the creaminess of feta, and the fresh taste of spinach, all enhanced with a dash of vinegar and a sprinkle of salt and pepper. Perfect for a light lunch or a side dish, this salad is both nutritious and bursting with flavor.
Ingredients:
Instructions:
- Preheat your oven to 200°C (400°F).
- Wash and dry the red peppers. Place them on a baking tray and roast in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered.
- Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to peel off the skins.
- After steaming, peel off the skins, remove the seeds and cores, and slice the peppers into thin strips.
- While the peppers are roasting, line a baking sheet with parchment paper and lay the prosciutto slices flat on it.
- Bake in the oven (same temperature) for about 10-12 minutes or until they are crispy. Remove from the oven and set aside to cool. Once cooled, break the prosciutto into bite-sized pieces.
- Wash and dry the spinach leaves thoroughly. Place the spinach in a large salad bowl.
- Add the roasted red pepper strips to the bowl with the spinach.
- Crumble the feta cheese over the salad.
- Drizzle the vinegar over the salad, and season with salt and pepper to taste. Toss everything gently to combine.
- Just before serving, sprinkle the crisp prosciutto pieces over the top of the salad for added crunch.
- Serve the salad immediately, either as a light main course or as a side dish.
Tips:
- Roast the red peppers until they are tender and have a slight char for an added smoky flavor.
- For perfectly crisp prosciutto, lay the slices flat on a baking sheet and bake them at 200°C (400°F) for about 10-12 minutes, or until they turn a deep golden brown.
- Use fresh, baby spinach for the best texture and flavor.
- Allow the roasted peppers to cool slightly before combining with the other ingredients to preserve the crispness of the spinach.
- If you prefer a tangier taste, you can add a splash more vinegar or a squeeze of fresh lemon juice to the salad.
- Season the salad with salt and pepper just before serving to enhance the flavors.
Enjoy the vibrant medley of textures and flavors in this Roast Capsicum & Spinach Salad with Crisp Prosciutto. Whether you serve it as a main course or as an accompaniment, this dish is sure to become a favorite. The combination of sweet roasted capsicum, salty feta, and crispy prosciutto, balanced with fresh spinach and a hint of vinegar, offers a delightful culinary experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 54 grams |
| Energy | |
| Calories 72kcal | 3% |
| Protein | |
| Protein 4.66g | 3% |
| Carbohydrates | |
| Carbohydrates 2.43g | 1% |
| Fiber 0.55g | 1% |
| Sugar 1.03g | 1% |
| Fat | |
| Fat 5g | 6% |
| Saturated 3.08g | 10% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 72ug | 8% |
| Choline 5mg | 1% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.39ug | 16% |
| Vitamin C 33mg | 35% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.29mg | 3% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 81mg | 7% |
| Potassium, K 90mg | 3% |
| Selenium, Se 3.48ug | 6% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 0.74mg | 7% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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