Spanish tomato salad

• mix of tomato1 ¼kg kg

  use different varieties and colours, at room temperature

• red onion↗½

  very thinly sliced

• caster sugar↗1 ½ tsp tsp
• small bunch parsley↗

  roughly chopped

• sherry vinegar↗2 tbsp tbsp
• extra virgin olive oil↗4 tbsp tbsp

  plus a little extra for drizzling

• small garlic clove↗1
• toasted flaked almond↗50g g
• slices Iberico or Serrano ham↗6
• manchego↗75g g

  cheese, shaved

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.