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Ingredients
Method
- 6 tomatoes, halved
- 2 sliced garlic cloves
- ¼ tsp smoked paprika
- Olive oil
- 400g tin of borlotti beans, drained
- 100g prosciutto
- Pitted black olives
- Chopped parsley
- 2 tsp red wine vinegar
- 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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