PREP TIME 10 minutes
COOK TIME 5 minutes
1 lavosh charcoal bark
½ red onion, thinly diced
250g cherry tomatoes (larger ones cut in half)
1 clove garlic, thinly diced
Pinch of Tasman sea salt
1 tbsp Pukara olive oil
1 manzano chilli, cut in thin rounds
2 breakfast radish, cut in rounds
½ punch young parsley
½ punch chervil
In a bowl add red onion, garlic, tomatoes, radish, salt and olive oil. Stir and allow to sit for 1 to 2 minutes.
To serve, place salsa mix onto a lavosh sheet and top with prosciutto and chilli. Garnish with parsley and chervil.