Poachers Pantry of Murrumbateman is nestled in the hills just a 30 minute drive from Canberra. It is a small, family run business that is driven by a passion for good food, wine and the love of sharing it with friends and family. From simple beginnings as an artisan smokehouse, they have grown to include the Smokehouse Restaurant, the Wily Trout Vineyard, Farm Shop, Cellar Door, country wedding and event destination. The restaurant’s menu revolves around the smoked meats made on the property and the wines from its vineyard!
Andalusia Tomato and Prosciutto Salad
What will you need?
- 1 Baguette (cut into cubes and toasted in the oven)
- 4 Roma tomatoes
- 100g pine nuts (toasted)
- 1/4 bunch basil (torn)
- 1 70g Poachers prosciutto
- 200g roquette
- 50g Feta or goats cheese crumbled
- Sesoning (olive oil and balsamic)
- Preheat oven to 375°
- Cut baguette into squares and pop in oven for 8 – 10 minutes
- Dice up tomatoes
- Tear up basil
- Crumble the feta or goats cheese
- Cut up the pine nuts
- Tear off roquette leaves
- Add in the prosciutto
- Assemble all ingredients
- Add seasoning
For a quick 8 second video on how to do watch below!
We suggest the accompaniment of the Wily Trout Pinot Noir for this dish!
Thank you Susan for sharing this fantastic recipe with us!
You can purchase the Wily Trout Pinot Noir at their Cellar door, or online.
Enjoyed Susan’s recipe? Let us know at email@example.com