Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted). Line a baking tray with grease proof paper. Add the tomatoes, olive oil, balsamic, salt and pepper. Roast for 25 minutes. Add the garlic and roast for a further 8 – 10 minutes until soft.
by KetoDietApp.com
Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted). Line a baking tray with grease proof paper. Add the tomatoes, olive oil, balsamic, salt and pepper. Roast for 25 minutes. Add the garlic and roast for a further 8 – 10 minutes until soft.
Step 2Line a clean baking tray with greaseproof paper. Add the prosciutto slices and bake in the oven for 5 – 7 minutes until crisp. Turn halfway for even cooking. Once cooked, remove from the oven and allow to cool.
Step 3Make the zucchini noodles using a spiralizer or julienne peeler.
Step 4Shred the kale in a food processor or finely slice.
Step 5Meanwhile slice the goat’s cheese. Place on a clean greaseproof lined roasting tray and bake for 5 – 7 minutes until the cheese starts to melt.
Step 6Add the zucchini noodles, kale and half the basil to the roast tomatoes and gently toss. Roast in the oven for 3 minutes to warm through.
Step 7Break the prosciutto slices into smaller pieces. Place the noodles in a bowl and top with prosciutto crisps, baked goats cheese, remaining basil and a sprinkling of cracked black pepper.
Step 8Best when served fresh but can be stored in the fridge for 1 day.