Golden goat’s cheese tomatoes

SERVES 2 • PREP 10 mins • COOK 10-15 mins
250g bag spinach
pinch nutmeg, freshly grated or ground
4 slices prosciutto
3 large tomatoes, halved
1 heaped tbsp crème fraîche
50g/2oz goat’s cheese (from a log with
rind), chopped
1 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.
2 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.
PER SERVING 249 kcalories, protein 16g, carbohydrate 10g,
fat 17g, saturated fat 9g, fibre 5g, sugar 9g, salt 1.6g
FEEL LIKE A SALAD?
CHEESY SPINACH SALAD WITH PINE NUTS
Crumble the goat’s cheese into a large bowl.
Add 50g spinach, 100g halved cherry
tomatoes, a small handful toasted pine
nuts and 3 tbsp balsamic dressing. Toss
together, divide between two plates, then
top with the prosciutto.