Tomato Salad Recipe with Prosciutto and Borlotti served on a long white late with a thin stripy blue and white cloth

Prosciutto, borlotti and roast tomato salad

Name: Prosciutto, borlotti and roast tomato salad
Total time: 25 min
Yield: serves 2
Ingredients: tomatoes 6 smallish, halved; garlic 2 cloves, thinly sliced; sweet smoked paprika 1/4 tsp; olive oil; borlotti beans 400g tin, rinsed and drained; prosciutto 75g; pitted black olives a handful; flat-leaf parsley a handful, roughly chopped; sherry vinegar 2 tsp

25 minutes
serves 2
Easy

This recipe for prosciutto, borlotti and roast tomato salad is super easy to throw together, ready in under 30 minutes and comes in at under 500 calories. We think it's perfect for a midweek lunch or dinner

September 8, 2015 at 7:36 am

Ingredients

tomatoes 6 smallish, halved
garlic 2 cloves, thinly sliced
sweet smoked paprika 1/4 tsp
olive oil
borlotti beans 400g tin, rinsed and drained
prosciutto 75g
pitted black olives a handful
flat-leaf parsley a handful, roughly chopped
sherry vinegar 2 tsp

Method

Step 1

Heat the oven to 220C/fan 200C/gas 7. Put the tomatoes, cut side up, into a roasting tin. Scatter with garlic, paprika and seasoning, drizzle with a little oil, then roast for 15 minutes until softened and golden on top. Cool.
Step 2

Arrange the borlotti beans, prosciutto, tomatoes (save the juices in the tin) and olives on plates, then scatter with the parsley. Pour the sherry vinegar and 1 tbsp oil into the tomato roasting tin, then whisk around the pan, mixing the tomato juices into the dressing and season. Drizzle over the salad and serve.