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Prosciutto, borlotti and roast tomato salad

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

Published: September 8, 2015 at 7:36 AM

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Serves 2

Easy

Total time: 25 mins

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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

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Make this prosciutto, borlotti and tomato salad, then check out our classic tomato salad, tomato soup, tomato pasta and more tomato recipes.

Ingredients

Nutrition

6 smallish tomatoes

halved
2 cloves garlic

thinly sliced
1/4 tsp sweet smoked paprika
olive oil
400g tin borlotti beans

rinsed and drained
75g prosciutto
a handful pitted black olives
a handful flat-leaf parsley

roughly 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.

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