Peperonata With Prosciutto

Roasted peppers with the salty tang of prosciutto ham.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  large  red peppers
• 2  large green peppers
• 2  ounces raisins
• 6  slices prosciutto, thin slices, halved lengthways
• 3  tablespoons olive oil
• 1  tablespoon wine vinegar
• 1  garlic clove, crushed
• 1  teaspoon Dijon mustard
•  fresh ground black pepper

Directions

1. Preheat the oven to 425°F.
2. Place the peppers on a baking sheet & roast in the oven for about 30 minutes, turning occasionally until the skins start to blacken & blister. Leave to cool, then peel, core & slice. Place in a bowl with the raisins.
3. Whisk the dressing ingredients together, pour over the peppers & raisins & mix well. Cover & chill until required.
4. Roll up the ham slices & arrange on individual plates with the pepper & raisin salad.