About
This low carb salad is packed with flavor and texture from sweet roasted rhubarb, cherry tomatoes, tender spinach, salty ham and tangy cheese.
This is a great summer salad served as a light lunch or side.
Ingredients
- 4 cherry tomato raw (includes cherry, grape, roma)
- 2 ½ tablespoon olive oil
- 2 cup baby spinach
- 2 slice extra special parma ham by asda
- 2 tablespoon goat cheese, soft
- 2 teaspoon, whole pieces basil, fresh
- 1 tablespoon lemon juice, fresh
- 1 cup rhubarb
- ½ tablespoon maple flavored syrup by lakanto
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 360 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Dice the rhubarb into 1 inch chunks. Arrange across the lined oven tray and drizzle with the lakanto syrup and 1/2 tablespoon of olive oil. Season with a little salt and pepper. Transfer to the oven to roast for 8 minutes until tender.
- Quarter the tomatoes and add to a large serving bowl with the spinach.
- Tear the Parma ham and crumble goats cheese over the salad. Arrange the cooked rhubarb in the salad. Season the salad and toss everything together to combine.
- Add the lemon juice, remaining olive oil and chopped basil to a small bowl. Mix well. Drizzle over the salad to serve.
Nutrition Facts
- Servings: 2
- Calories: 279.3kcal/1168.6kJ (per serving)
- Fat: 24.4g (per serving)
- Carbs: 7.3g (per serving)
- Protein: 10.4g (per serving)
