Iberico ham and roasted tomato salad

25 minutes ■ Serves 2 ■ EASY

tomatoes 6 small, halved
garlic 2 cloves, thinly sliced
sweet smoked paprika 1/2 tsp
extra-virgin olive oil
Iberico or Serrano ham 75g pack
pitted black olives a handful
flat-leaf parsley handful, leaves roughly chopped
sherry vinegar 2 tsp
crusty bread to serve

■ 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. Leave to cool for 10 minutes.
■ Arrange the ham, tomatoes and olives on a serving platter, then scatter with the parsley. Pour the vinegar and 1 tbsp oil into the tomato roasting tin, then whisk around the pan, mixing the tomato juices into the dressing. Drizzle over the platter and serve with crusty bread.

Iborico ham and roasted tomato salad