Prosciutto, borlotti and roast tomato salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 6 smallish tomatoeshalved
- 2 cloves garlicthinly sliced
- 1/4 tsp sweet smoked paprika
- olive oil
- 400g tin borlotti beansrinsed and drained
- 75g prosciutto
- a handful pitted black olives
- a handful flat-leaf parsleyroughly chopped
- 2 tsp sherry vinegar
Nutrition: per serving
- kcal328
- fat15.3g
- saturates3.2g
- carbs20.9g
- fibre11.5g
- protein20.9g
- salt2.2g
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.
