Cannellini and coppa salad

[Serves 4]

2 x 400g tins cannellini beans, drained and rinsed
60g coppa ham, chopped
2 generous handfuls rocket leaves, roughly chopped

For the dressing

2 tbsp olive oil
2 large garlic cloves, crushed with sea salt
2 tsp rosemary tines, very finely chopped
2 tbsp extra-virgin olive oil
4 tsp red wine vinegar
2 tbsp Dijon mustard

1 Heat the olive oil in a small pot over medium heat and cook the garlic and rosemary, stirring until softened.
2 Mix with the remaining dressing ingredients until well combined.
3 Fry the coppa in a non-stick pan over medium-high heat until crisp.
4 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.