Spanish tomato salad

Contains pork – recipe is for non-Muslims only

Combine Serrano ham, manchego cheese and different varieties of tomato, drizzle with an almond parsley dressing, for a light summer side or tapas dish

Prep:25 mins
No cook

Serves 6
Easy

Nutrition per serving

kcal 406
fat 31g
saturates 9g
carbs 13g
sugars 12g
fibre 5g
protein 18g
salt 1.4g

Ingredients

1¼kg mix of tomatoes, use different varieties and colours, at room temperature
½ red onion, very thinly sliced
1½ tsp caster sugar
small bunch parsley, roughly chopped
2 tbsp sherry vinegar
4 tbsp extra virgin olive oil, plus a little extra for drizzling
1 small garlic clove
50g toasted flaked almonds
6 slices Iberico or Serrano ham
75g Manchego cheese, shaved

Method

Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.