(Mediterranean!) Keto 'Potato' Salad

This Mediterranean keto 'potato' salad is an absolute must for your summer repertoire! Incredibly simple yet bursting with flavor, its ideal for grilling and barbecues!

📝 Ingredients

• 1 batch our roasted parmesan radishes
• 1 cup heirloom (or conventional) cherry tomatoes (halved)
• extra virgin olive oil
• kosher salt (to taste)
• black pepper (freshly ground)
• 4 slices prosciutto (or pancetta/bacon)
• 1 cup arugula
• (homemade!) pesto (to serve)
• 1 burrata cheese (or fresh mozzarella (optional!))

👨‍🍳 Instructions

1. 1Roast a batch of our parmesan radishes! If firing up the grill, you'll simply want to cook them in a grilling basket (such as this one!); following the same methodology for 45 minutes to an hour. Just note that cooking time will vary widely depending on the size of your radishes.
2. 2Season your heirloom (or conventional!) tomatoes with extra virgin olive oil, salt and freshly ground black pepper. Now, you can either add the tomatoes and prosciutto to your salad raw or cook them up; different results but both equally good (just a preference!).
3. 3For crispy prosciutto and cooked tomatoes, add them to the radish tray 20 minutes before they're done- making sure they're all very separate from the prosciutto!
4. 4Allow your ingredients to come to room temperature and assemple the salad by mixing with arugula and finishing off with a generous helping of pesto and burrata cheese.