Grilled apricot salad with jamón and Manchego

Here we've scorched apricots on the grill and served them with torn jamón, 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.

You'll need

6 apricots, halved Olive oil, for drizzling 8 thin slices jamón Ibérico, or other dry-cured ham, such as prosciutto, torn 1½ cups (loosely packed) rocket ½ cup mint ¼ Spanish onion, thinly sliced 30 gm Manchego, shaved with a vegetable peeler Coarsely chopped smoked or roasted almonds, to serve   Sherry vinaigrette 1 garlic clove, finely grated Juice and finely grated rind of ½ lemon 50 ml extra-virgin olive oil 1 tbsp sherry vinegar, or to taste


  • 01
  • Preheat a barbecue or char-grill pan to high. Drizzle cut sides of apricots with oil, season to taste and grill cut-side down until charred and just tender (2-3 minutes). Cool briefly and season to taste.
  • 02
  • For sherry vinaigrette, combine garlic, juice and rind in a jar and set aside for a few minutes to soften the garlic. Add remaining ingredients, season generously to taste and just before serving shake well to combine.
  • 03
  • Arrange grilled apricots and torn jamón Ibérico on serving plates and drizzle with a little sherry vinaigrette. Combine rocket, mint and onion in a bowl, drizzle with a little dressing, season to taste and toss to combine, scatter salad over apricots and jamón, top with Manchego and almonds and serve.

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Featured in

Mar 2017

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