Cannellini and coppa salad

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Ingredients (10)

2x 400 g	cannellini beans — tinned, drained and rinsed
60 g	coppa ham — chopped
2	rocket — chopped
	dressing":
2 Tbs	fresh chillies — 573
2	garlic — large cloves, crushed with sea salt
2 tsp	fresh rosemary — finely chopped
2 Tbs	olive oil — extra virgin
4 tsp	vinegar — red wine
2 Tbs	Dijon mustard

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Method:

Heat the olive oil in a small pot over medium heat and cook the garlic and rosemary, stirring until softened.

Mix with the remaining dressing ingredients until well combined.

Fry the coppa in a non-stick pan over medium-high heat until crisp.

Add the dressing to the beans and toss well, spoon onto a plate and top with the rocket leaves and coppa. Drizzle with a little more extra-virgin olive oil (if you like) and serve.

Words and image: Fairlady

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