Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Prosciutto, borlotti and roast tomato salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 6 smallish tomatoes, halved
- 2 cloves garlic, thinly sliced
- 1/4 tsp sweet smoked paprika
- olive oil
- 400g tin borlotti beans, rinsed and drained
- 75g prosciutto
- a handful pitted black olives
- a handful flat-leaf parsley, roughly chopped
- 2 tsp sherry vinegar
Method
- STEP 1
Heat the oven to 220C/fan 200C/gas 7. Put the tomatoes, cut side up, into a roasting tin. Scatter with garlic, paprika and seasoning, drizzle with a little oil, then roast for 15 minutes until softened and golden on top. Cool.
- STEP 2
Arrange the borlotti beans, prosciutto, tomatoes (save the juices in the tin) and olives on plates, then scatter with the parsley. Pour the sherry vinegar and 1 tbsp oil into the tomato roasting tin, then whisk around the pan, mixing the tomato juices into the dressing and season. Drizzle over the salad and serve.
