Proscuitto crudo, roasted tomato & bean salad

Name: Proscuitto crudo, roasted tomato & bean salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 225 g pack Waitrose Pome Dei Moro Tomatoes; 2 tbsp olive oil; Pinch chilli flakes; 400 g can cannellini beans, drained and rinsed; ½ small red onion, very thinly sliced; 20 g pack tarragon, leaves chopped; 60 g baby salad leaves; 70 g Principe Italian Proscuitto Crudo, torn in half; 1 tsp balsamic or sherry vinegar

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

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.