Prosciutto and Roast Tomato Salad

Preheat the oven to 220C. Place the tomatoes, cut-side up, in a roasting tin and scatter with the paprika, garlic and some salt and pepper. Drizzle with olive oil and roast for 15 mins. Leave to cool slightly.
Add the beans, prosciutto slices, roasted tomatoes (reserve the roasting juices) and olives to 2 plates. Scatter with the parsley and season. Mix the roasting juices with the vinegar and 1 tbsp of olive oil, then drizzle over the salad just before serving.

25 mins

2 serving

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