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Watch our 20-second video for the easiest way to stone an avocado...

Ingredients

  • 250g baby plum tomatoes
  • 2 × 400g tins cannellini beans, rinsed and drained
  • 2 avocados, sliced
  • 8 slices prosciutto, torn
  • a handful of leaves basil, shredded
  • 1 lemon, juiced and zested
  • olive oil

Method

  • STEP 1

    Heat 1 tbsp olive oil in a pan and cook the tomatoes for a few minutes until they just start to soften and burst. Arrange the beans, avocado, prosciutto and basil on a large platter and add the tomatoes. Whisk the lemon juice and zest with 3 tbsp of olive oil and season. Pour over the salad and gently toss everything together. Sprinkle over a bit more basil to serve.

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