Ingredients

• 2 x potatoes
• 35 g prosciutto
• 125 g asparagus
• ¼ x cucumber
• ½ x red onion
• 2 handful rocket
• 1 tbsp extra virgin olive oil

Method

1. Cut the potatoes into boats. Transfer to a baking sheet covered with baking paper, drizzle over olive oil, salt and pepper and bake in the oven at 225 degrees celcius at 20 minutes.
2. Add the prosciutto to the oven for the last 8 minutes.
3. Boil some well salted water. Cut the asparagus into three. Add the asparagus when the water starts to boil and cook for 1-2 minutes.
4. Cut red onion and cucumber.
5. Mix together rocket, cucumber, red onion, potato boats and asparagus to a bowl. Drizzle over olive oil and salt and pepper to taste, and top with prosciutto.
6. Note: set aside 1/4 of the salad if you follow the weekly menu. It will be used in another recipe.