Name: Grilled apricot salad with jamón and Manchego
Prep time: 15 min
Cook time: 5 min
Total time: 20 min

Grilled apricot salad with jamón and Manchego

Scorched apricots, torn jamón, shaved Manchego and peppery rocket leaves make for a light and tasty salad.

Prep

15M

Cook

Total

20M

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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.

Ingredients

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

Method

Main

1.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.

2.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.

3.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.

Styling by Emma Knowles

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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