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Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

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Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

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Char-grilled vine-leaf sardines with brown rice, pine nuts and barberries


You'll need

250 gm brown rice 50 gm pine nuts ½ Spanish onion, thinly sliced 50 ml red wine vinegar 30 ml lemon juice 1 garlic clove, finely chopped 80 ml (1/3 cup) extra-virgin olive oil, plus extra for brushing 10 mg (¼ cup) dried barberries, soaked in hot water for 10 minutes, drained (see note) ½ cup each coarsely torn flat-leaf parsley, mint and dill sprigs 8 sardines (about 150gm each) 4 large vine leaves in brine, rinsed, stalks trimmed, halved lengthways (see note)

Method

  • 01
  • Cook rice in boiling salted water until just tender (15-20 minutes), drain and refresh.
  • 02
  • Meanwhile, dry-roast pine nuts until golden (2-3 minutes), set aside. Combine onion, vinegar, lemon juice and garlic in a non-reactive bowl and stand until onion changes colour (4-5 minutes), add olive oil and season to taste. Add barberries, herbs, rice and pine nuts, season to taste and set aside.
  • 03
  • Preheat a char-grill over medium-high heat. Wrap each sardine in a piece of vine leaf, then brush with a little oil. Char-grill, turning once, until slightly charred and sardines are firm (3-4 minutes each side), then serve hot with brown rice, pine nuts and barberries.

Note Barberries and vine leaves are available from select delicatessens. If barberries are unavailable, substitute currants.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Bone-dry white vermentino.

Featured in

Feb 2010

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