Golden goat’s cheese tomatoes

Contains pork – recipe is for non-Muslims only
There aren’t many meals this won’t go well with, pasta, couscous, rice, even barbeques, dinner parties and suppers

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 249
fat 17g
saturates 9g
carbs 10g
sugars 9g
fibre 5g
protein 16g
salt 1.6g

Ingredients

250g bag spinach
4 slices prosciutto
3 large tomatoes, halved
1 heaped tbsp crème fraîche
50g goat's cheese (from a log with rind), chopped

Method

Heat oven to 200C/fan 180C/gas 6. Put the spinach in a colander, pour over a kettle of boiling water until the spinach wilts, then drain and squeeze out as much liquid as you can (you might need to do this in two batches). Put the spinach in the bottom of a gratin or baking dish, season, then sprinkle with nutmeg.
Drape the prosciutto over and around the spinach, then sit the tomato halves on top, cut-side up. Dot the crème fraîche over the whole dish, scatter with the goat’s cheese, then season with more pepper. Bake for 10-15 mins until the cheese is melting into the crème fraîche and the edges are starting to bubble. Scoop out of the dish and serve with crusty bread and a green salad.