Proscuitto crudo, roasted tomato & bean salad

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.

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.