Think salads are boring? Try Tommi's Spanish take on the cheese and ham classic, from A Cook's Tour of Spain, made with pan-fried Manchego and delicious Serrano ham, and think again.
Serves 4 hungry people
1. Cut the Manchego into 1 - 1 ½ cm thick slices. You want to make sure there are enough so that everyone gets an equal number of slices. Rub each slice in a little olive oil and then dust in the cornmeal.
2. Heat a heavy, non-stick frying pan until extremely hot. Put a good 3 - 4 tablespoons of olive oil in the pan so it completely covers the base. Carefully slide the cheese slices into the hot oil and fry in 3 - 4 batches. Fry for 30 - 60 seconds on each side until they become golden brown and crisp. When they are done, use a spatula to remove the slices to a plate and leave to firm up.
The figs must be very ripe or you will need to roast them with a dash of olive oil and balsamic vinegar. They come into season in the early summer, but their flavour is best in September after several months of sun ripening.
3. In a small pan, bring the sherry vinegar and honey to the boil and then simmer until the liquid is reduced by half. Remove from the heat and stir in the extra virgin olive oil. Season with sea salt and freshly ground black pepper.
4. When you are ready to eat, arrange the Serrano ham, watercress and figs onto serving plates. Add slices of golden Manchego and drizzle the whole salad with the sherry vinegar dressing. Season with salt and pepper to taste. Alternatively, arrange the whole lot on a large platter to put in the middle of the table for people to help themselves.
© Thomasina Miers
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