Tomato, Artichoke & Prosciutto Salad

This recipe works in combination with: Almond Cheesecake, Mediterranean Roast Lamb. This recipe features in these meal plans: Signature Italian.

A simple salad of prosciutto, artichoke and roasted baby plum tomatoes tossed with rocket leaves and a vinaigrette.


  • 500g of baby plum tomatoes, halved
  • 140g of prosciutto slices, torn
  • 560g of artichoke antipasto
  • 140g of wild rocket leaves
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp lemon juice
  • Serves: 8
  • Course: Starter
  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Oven temp: 200c
  • Price per person: £2.08
  • Store cupboard: Typical
  • Calories per serving: 426
  • 5-a-day per serving: 1.8
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Tomato & Artichoke Salad photo

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  1. Preheat the oven. Place the tomatoes on a baking tray, sprinkle with salt and bake for 20 minutes, or until beginning to char.
  2. Drain the artichokes (reserving 3 tbsp oil for the vinaigrette) and cut any large pieces in half.
  3. To make the vinaigrette, mix the olive oil, reserved artichoke oil, vinegar and lemon juice with a pinch of salt and pepper and set aside.
  4. Toss the artichokes, prosciutto and roasted tomatoes with the rocket leaves and the vinaigrette. Serve immediately.

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