Irwin's Bakery - Recipes

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  Potato Farls with Prosciutto Salad

Ingredients

8 Potato Farls

8-12 slices of Prosciutto

4 large plum tomatoes, sliced

12-16 olives

1 Tablespoon of olive Oil

1/2 Tablespoon of Balsamic Vinegar

Salt and Freshly Ground Black Pepper

Method

Put the prusciutto slices on a non-stick baking sheet and palce in ahot oven (Gas mark 4/350 F/ 180 C) for 10-12 minutes or until crispy.

transfer onto kitchen paper and set aside to cool. Mix the olive oil, balsamic vinegar, salt and pepper together to make a dressing for the salad leaves.

Lightly toast the potato farls and place one on each plate. Spread roughly 1oz of macarpone on to each farl, top with salad leaves, olives, half of the prosciutto and tomato.

Place a second farl on top of the salad and finish with the remaining prosciutto and tomato.