Proscuitto crudo, roasted tomato & bean salad

Proscuitto crudo, roasted tomato & bean salad

This vibrant salad of juicy tomatoes, creamy beans and salty ham packs in 2 of your 5 a day. 

4.5 out of 5 stars(2) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Pluscooling

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Ingredients

  • 225g pack Waitrose Pome Dei Moro Tomatoes
  • 2 tbsp olive oil
  • Pinch chilli flakes
  • 400g can cannellini beans, drained and rinsed
  • ½ small red onion, very thinly sliced
  • ½ x 20g pack tarragon, leaves chopped
  • 60g baby salad leaves
  • 70g Principe Italian Proscuitto Crudo, torn in half
  • 1 tsp balsamic or sherry vinegar

Method

  1. Preheat the oven to 220ºC, gas mark 7. Halve the tomatoes and drizzle with 1 tbsp oil. Season, sprinkle with the chilli flakes and roast for 20 minutes until the tomatoes have softened but are still holding their shape. Allow to cool for a few minutes.

  2. Meanwhile, gently toss together the cannellini beans, red onion, tarragon and salad leaves, then spoon onto a serving platter. Arrange the roasted tomatoes and torn prosciutto over the salad. Drizzle over the balsamic or sherry vinegar and remaining 1 tbsp olive oil to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,609kJ/ 386kcals

Fat

21g

Saturated Fat

4.3g

Carbohydrates

25g

Sugars

7.8g

Fibre

11g

Protein

20g

Salt

2.2g

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