Beans, prosciutto and pinenuts with roasted garlic dressing

Beans, prosciutto and pinenuts with roasted garlic dressing

This is one of our Christmas Day Lunch dishes. I usually make the dressing on Christmas Eve, and then finish the recipe off Christmas morning. It's well worth roasting the garlic head - the garlic ends up sweet and mellow. ENJOY!

600g green beans, topped and tailed and blanched (but still crunchy)
8 rashers thinly sliced prosciutto (Salash Deli's is devine and without nitrates)

1/4 cup pinenuts, toasted
1/2 bulb garlic, roasted in a small dish to catch the juices.
1/4 cup vinaigrette
1 red chilli, deseeded and sliced
Salt and freshly cracked pepper to season

Place blanched beans and prosciutto on a hot bbq grill. Once the beans are slightly blackened and the prosciutto grilled, set aside to cool. Chop the prosciutto into small dice.

Squeeze the pulp from the roasted garlic into a bowl, add the pinenuts and remaining dressing ingredients. Blend together and season well with salt and pepper to taste.

Serve the beans with prosciutto and dressing drizzled over.