Peperonata With Prosciutto

• 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

1. Preheat the oven to 425F.
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.
3. Leave to cool, then peel, core & slice.
4. Place in a bowl with the raisins.
5. Whisk the dressing ingredients together, pour over the peppers & raisins & mix well.
6. Cover & chill until required.
7. Roll up the ham slices & arrange on individual plates with the pepper & raisin salad.

red peppers, green peppers, raisins, olive oil, wine vinegar, garlic, mustard, fresh ground black pepper

Taken from www.food.com/recipe/peperonata-with-prosciutto-347582 (may not work)