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Proscuitto crudo, roasted tomato & bean salad

Proscuitto crudo, roasted tomato & bean salad

By Isaiah Sun
10’ Prep time
20’ Cook time
30’ Total time
386 Calories
2 Serving

Summary

This vibrant salad of juicy tomatoes, creamy beans and salty ham packs in 2 of your 5 a day.
Isaiah Sun 0 Followers

Step by Step

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Step 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.
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Step 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.

Ingredient

  • Olive oil
    Olive oil
    2 tbsp
  • Red onion
    Red onion
    0.5
  • Tarragon
    Tarragon
    20 grams
  • Cannellini beans
    Cannellini beans
    400 grams
  • Baby leaf salad
    Baby leaf salad
    60 grams
  • Balsamic vinegar
    Balsamic vinegar
    1 tsp
  • Principe italian prosciutto crudo
    Principe italian prosciutto crudo
    70 grams
  • Pack waitrose pome dei moro tomatoes
    Pack waitrose pome dei moro tomatoes
    225 grams
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