This roast tomato and prosciutto salad is a delicious midweek meal.
- Preheat oven to 180°C. Line a shallow roasting pan with baking paper. Arrange tomato in pan. Spray lightly with oil. Roast on lower oven shelf for 40 minutes or until light golden.
- Meanwhile, place prosciutto in a single layer on a lightly greased baking tray. Roast on shelf above tomato for 8 to 10 minutes or until golden and crisp. Transfer to a wire rack to cool.
- Combine 2 tablespoons oil and garlic in a small bowl. Cut twelve 1cm-thick slices from ciabatta loaf. Brush both sides with oil mixture. Place bread in a single layer on baking tray. Bake on shelf above tomato for 10 minutes or until crisp and lightly toasted. Set aside to cool. Break prosciutto into pieces.
- Place roast tomato on toast. Arrange on plates with watercress, avocado and prosciutto. Combine vinegar and remaining oil in a jug. Drizzle over salads. Top with parmesan. Season with salt and pepper and serve.
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