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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.
Typical values per serving when made using specific products in recipe
Energy | 1,609kJ/ 386kcals |
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Fat | 21g |
Saturated Fat | 4.3g |
Carbohydrates | 25g |
Sugars | 7.8g |
Fibre | 11g |
Protein | 20g |
Salt | 2.2g |
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