Open-faced prosciutto sandwich


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Pick quality produce and do as little to it as possible. There is ample reward in this ethos. Not only does it simplify the cooking process but it also ensures that flavours and nutrients are preserved as much as possible. Good quality prosciutto needs nothing more than a few complementary ingredients to make it shine.

25 gm thinly sliced, good quality Italian prosciutto such as San Daniele

1/2 a small avocado

5 basil leaves, roughly chopped plus 2 whole leaves

juice from 1/4 of a lemon

4 thick slices of tomato

small handful of rocket

2 slices gluten-free bread, toasted (or any bread of your choice)

salt and pepper to taste

extra virgin olive oil for drizzling

Place the avocado, lemon juice and chopped basil in a small bowl and season to taste. Smash the avocado mixture roughly with a fork and spread onto bread. Layer the rocket, tomato and prosciutto on top. Finish with a basil leaf, salt and pepper to taste and a drizzle of EVOO.

Serves 1

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