Warm White Bean Salad - Prosciutto & Baby Mozzarella
A super easy warm white bean salad made with sweet cherry tomatoes, rocket (arugula), prosciutto and baby mozzarella balls
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 11.5 oz (325g) cherry or baby plum tomatoes
- 1 clove garlic (finely chopped)
- 1/2 tbsp thyme leaves
- 1/2 tsp balsamic vinegar (good quality)
- 14 oz (400g) cannellini beans (drained with 2 tbsp liquid reserved)
- 10 - 12 Baby mozzarella balls
- 6 - 8 Prosciutto slices
- Salt and pepper (to season)
- Olive oil
- basil leaves (for topping)
Instructions
- 1
First, slice the cherry tomatoes (or baby plum) in half and add to a non stick pan with 1/2 tbsp of olive oil, chopped garlic, thyme leaves, balsamic, salt and pepper
- 2
Saute the tomatoes on a medium heat, as they start to soften use a spatula or wooden spoon to lightly squash the tomatoes to create a sauce..
- 3
After around 7-8 minutes add the cannellini beans ( save 2 tbsp of the cooking liquid from the can and add that too) cook the beans for around 3-5 minutes.
- 4
Once the beans have softened slightly turn off the heat and set aside for 2 minutes to cool. Add the arugula/rocket and mix through. Add a good pinch of salt and pepper then top with prosciutto, baby mozzarella and a drizzle of olive oil and a few torn basil leaves.