Grilled apricot salad with jamón and Manchego

AT A GLANCE

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
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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