This is a great summer salad to have with a BBQ
Spinach Salad with sweet potato, proscuitto, pine nuts, boconcinni and caramelised balsamic

Serves 4

Ingedients:

400gm baby spinach leves (english spinach)
400gm of sweet potato cut into cubes and roasted
4-6 thinly sliced roasted proscuitto - cooked in oven till smokey/crisp
100gm toasted pine nuts
8 boconcinni balls cut into quarters

Dressing:

Add 50gms sugar to pan, 150mls balsamic vinegar and caramelise
Reduce by 1/3, cool then add 75mls good olive oil.

Method.
Cook sweet potato  in small even cubes and let cool
cook proscuitto till semi crispy - let cool and break by hand, bits about the size of a 20 cent piece
Toast pine nuts and let cool
Mix it all together and add as much or a little dressing as you like, remember, you dont want to swamp the salad with the dressing, you can always add more, but you cant get it out once it is in.

Making some today to go with a char grilled leg of lamb that I de-boned and marinated with rosemary, garlic, black pepper and olive oil.
We have somw Irish friends coming over to watch Australia beat New Zealand in the footy and Rugby

8 boconcinni balls?  What the... OH, squishy cheese balls (says wikipedia)

Squints at household males - lucky escape boys!