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Grilled apricot salad with jamón and Manchego

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

By Emma Knowles
  • 15 mins preparation
  • 5 mins cooking
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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.


  • 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


  • 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.
  • Author: Emma Knowles