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Peach, basil, jamón and pumpernickel salad


You'll need

60 ml (¼ cup) olive oil 90 gm pumpernickel, cut into 5mm dice 70 gm thinly sliced jamón Ibérico 3 each white peaches, sliced 3 each yellow peaches, sliced 1 cup (loosely packed) mint, coarsely chopped ¼ cup each (loosely packed) purple and Greek basil (or regular basil)   Hazelnut vinaigrette Juice of 1 lemon 60 ml (¼ cup) extra-virgin olive oil 40 gm (¼ cup) roasted hazelnuts, coarsely chopped

Method

  • 01
  • Heat oil in a frying pan over medium-high heat, add pumpernickel and fry, turning with a spatula, until crisp (6-8 minutes). Drain on paper towels and leave to cool.
  • 02
  • Wipe pan clean, then cook jamón in batches, turning once, until crisp (2-4 minutes). Cool briefly, then break into shards.
  • 03
  • For hazelnut vinaigrette, whisk lemon juice and oil in a bowl and season to taste, then stir in hazelnuts.
  • 04
  • Place peaches in a bowl, add half the dressing and toss to combine, then layer on a serving platter with pumpernickel croûtons, jamón, mint and basil. Drizzle with extra dressing over or serve it to the side.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jan 2016

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