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.
