6 smallish, tomatoes halved
2 garlic cloves, thinly sliced
¼ tsp sweet smoked paprika
400 g tin borlotti beans, rinsed and drained
75 g prosciutto
handful pitted black olives
handful flat-leaf parsley, roughly chopped
2 tsp sherry vinegar
- Heat the oven to 220C/fan. 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.
- 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.