Tommi cooked this fresh tasting, gorgeous salad on her travels for A Cook's Tour of Spain
Serves 8
1. Whiz all the parsley oil ingredients together in a blender, or pound everything but the oil in a pestle and mortar before adding the oil.
2. Cut the tomatoes in half, place on a rack above a baking tray and sprinkle with sea salt. Leave for 20 minutes, then turn over and leave to drain. Bake in a hot oven for 30 minutes.
3. Peel off the outside leaves from the artichokes. Trim the stalks and cut off the very top from each one. Cut in half lenthways and rub all the cut sides with lemon halves to prevent the artichoke flesh from turning brown. Drop the lemon halves and artichokes into a large pan half filled with water.
Keep any leftover parsley oil in the fridge for up to two days and use as a dressing for grilled meats or fried fish.
4. Place over a high heat and bring to the boil. Simmer for about ten minutes until the artichokes are tender then drain in a colander and rinse under running water until cold. Drain well and pat dry with kitchen paper.
5. Heat a large well seasoned griddle until very hot. Toss the artichokes in a little olive oil and cook until nicely charred on both sides; set aside. In a separate pan, fry the slices of ham in a little olive oil. When all the ingredients are ready, assemble on a large flat plate and drizzle with the parsley oil to serve.
© Thomasina Miers
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