Iberico Ham & Shaved Rock Star Salad

Iberico ham’s sweet, nutty flavours are a delicious match for Rock Star, our vintage cave-aged Cheddar. Red chicory, fresh figs, heritage tomatoes, toasted almonds and slivers of courgette – lightly charred on the barbecue – join them in this ligh...

30 Mins

4 People

Ingredients

100g Rock Star, well-chilled
1 medium courgette
Extra virgin olive oil
Dried thyme
Sea salt and black pepper
2 tbsp sherry vinegar (or red wine vinegar or balsamic, if you prefer)
Handful almonds or walnuts, toasted
2 heads red chicory or 1 radicchio
Small bag green lettuce (we recommend watercress or lamb’s lettuce)
Handful heritage cherry tomatoes, halved
2 fresh figs, sliced into small wedges
1 pack Señorío Iberico ham
Fresh flat-leaf parsley, roughly chopped

METHOD

Slice the courgettes diagonally (make it a sharp diagonal so you get long pieces), then drizzle over a little olive oil. Cook on the barbecue for a minute or so on each side then lift onto a plate. Alternatively, cook in a griddle pan. Sprinkle on a good pinch of dried thyme and a little salt then set aside.
Make a dressing by whisking together 2 tablespoons sherry vinegar and 4-5 tablespoons extra virgin olive oil with a good pinch of salt and some black pepper.
Toast the nuts in a dry frying pan over medium heat for about 5 minutes, shaking the pan frequently, until golden and toasted, but watch they don’t burn. Tip onto a board and roughly chop.
Put the washed chicory and leafy green salad onto a large platter or wide bowl and top with the grilled courgettes, cherry tomatoes, figs, Iberico ham, toasted nuts and chopped parsley. Drizzle over a little of the dressing.
Take the wax off the Rock Star and use a peeler to shave pieces over the top of the salad. Add a little more dressing, if you like

Item used in this recipe

BESTSELLER

Rock Star

Cave-aged Cheddar

From £5.50

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