Warm bean salad

Ingredients

• 80 g Prosciutto
• 300 g Pre-cooked white beans
• 100 g Rucola, fresh, chopped
• 1 pcs Red onion, finely chopped
• 4 clove Garlic,minced
• 80 ml Homemade chicken stock
• 3 tbsp Lemon juice
• 50 ml Olive oil
• 1 tbsp Parsley, fresh, chopped
• 1 tsp Freshly ground black pepper

Method

1. Cook prosciutto in a large non-stick skillet over medium heat, stirring frequently until crispy, for about 5 minutes.
2. Drain on paper towels.
3. Add oil to the pan and place over medium-low heat.
4. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, for 3 to 5 minutes.
5. Stir in beans and broth.
6. Cook until heated through, stirring occasionally, about 4 minutes.
7. Add lemon juice, parsley, and pepper; stir to combine.
8. Place rucola in a large bowl.
9. Add the bean mixture and toss to coat.
10. Top with the prosciutto.