Prosciutto and Roast Tomato Salad

Charmaine Lu -

  • 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