For the salad
2 tbsp olive oil
3 slices parma ham
4 thin slices gluten free ciabatta
200g/7oz baby spinach, washed
½ beef tomato, seeds removed, chopped
For the dressing
1 tbsp chopped fresh chives
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and freshly ground black pepper
For the salad, heat one tablespoon of the oil in a large non-stick frying pan and fry the parma ham for one minute on each side, or until golden-brown. Remove from the pan and drain on kitchen paper.
In the same pan, heat the remaining oil, place the gluten free ciabatta slices into the pan and cook until golden-brown.
Place the spinach and tomato into a large bowl. Place the dressing ingredients into a small bowl, mix together well and pour over the salad. Mix well to combine.
Transfer the salad to a large plate and top with the glutene free croutons and parma ham.
Recipe adapted from: Good Food