Italian Orzo Salad | With Oven-Roasted Leek & Crispy Prosciutto

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly wash, clean, and slice the leek into rings approx. 1.5 cm thick. Spread the leek rings on the baking sheet, drizzle with 2 tbsp olive oil, and season with a little salt and pepper. Add the unpeeled garlic cloves.

Place the baking sheet into the preheated oven and roast the leek for approx. 18–20 minutes until tender and lightly browned at the edges. At the same time, place the Parma ham slices on a second small baking sheet or baking dish and bake in the oven for the last 6–8 minutes until wonderfully crispy. Remove and allow to cool on paper towels, then roughly tear into pieces.

In a small pan without oil, toast the pine nuts over medium heat for approx. 3 minutes until golden brown, tossing regularly. Transfer immediately to a plate so they do not darken further.