Prosciutto Caprese with Asparagus and Pesto

Steps

1. Cook potatoes Preheat oven to 220°C. Preheat BBQ grill to high (if using). Slice potatoes into 0.5cm rounds. Toss on a lined oven tray with a drizzle of oil and Italian salt. Roast in oven for 20-25 minutes until tender and golden. Turn once during cooking
2. Prep vegetables Remove woody ends of asparagus and slice any larger ones in half lengthways. Slice courgette 0.5cm lengthways. Toss both in a medium bowl with a little oil and season. Halve cherry tomatoes and drain mozzarella.
3. Cook vegetables When potatoes have about 10 minutes remaining Heat a dry, grill fry-pan on medium-high heat. Add courgette and asparagus and cook for 2-3 minutes each side (cook in 2 batches if needed) until tender and charred. Return to bowl and toss with a drizzle of balsamic vinegar, tomatoes and mozzarella. Alternatively, cook vegetables on BBQ.
4. Serve, Potatoes on plates and top with grilled vegetables, tomatoes, mozzarella and prosciutto. Drizzle over pesto and sprinkle over basil leaves.