Make this prosciutto, borlotti and tomato salad, then check out our classic tomato salad, tomato soup, tomato pasta and more tomato recipes.
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
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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.
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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.
Nutritional Information
- Kcals 328
- Fat 15.3g
- Saturates 3.2g
- Carbs 20.9g
- Fibre 11.5g
- Protein 20.9g
- Salt 2.2g