PREPARATION TIME 10 MINUTES COOKING TIME 20 MINUTES
4 medium egg tomatoes (300g), quartered
2 tablespoons balsamic vinegar
cooking oil spray
300g mushrooms, sliced thickly
1/2 cup loosely packed fresh basil leaves, torn
1/4 cup loosely packed fresh coriander leaves
1/4 cup loosely packed fresh flat-leaf parsley leaves
200g shaved meat of choice or smoked salmon
1 Preheat oven to moderately hot.
2 Combine tomato and half of the vinegar in medium shallow oiled baking dish; spray with oil. Roast, uncovered, in a moderately hot oven for 20 minutes.
3 Cook mushrooms and remaining vinegar in medium oiled frying pan until tender; path in herbs. Transfer to serving dishes; cover to keep warm.
4 Heat ham in the same pan. Serve with mushroom and tomato mixes
4 per serving
2.6g carbohydrates; 2.9g total barrel (0.7g saturated fat); 380kJ (91 cal); 13g protein
