Warm kale salad with almonds & Serrano ham

• banana shallots↗2

  sliced into rounds

• vegetable oil↗2 tsp tsp
• kale↗200g g

  large stalks removed, leaves roughly torn

• slices serrano ham↗4-6

  or your choice of cured ham

• celery↗3

  sticks, thinly sliced on an angle

• shavings of manchego

  cheese, to serve (optional)

• sherry vinegar↗2 tbsp tbsp
• extra virgin olive oil↗2 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• sugar↗pinch of pinch
• raisins↗2 tbsp tbsp
• whole blanched almonds↗2 tbsp tbsp
• vegetable oil↗½ tsp tsp
• sweet smoked paprika↗good pinch of pinch

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with fan (gas 6). Toss the shallots with 1 tsp oil on a large non‑stick baking tray. Slightly separate the rings as you turn them in the oil. Roast for 10 minutes, stirring halfway, until they begin to soften and turn golden in places.

2. 2

   In a large bowl, whisk together the sherry vinegar, oil, mustard, sugar and some seasoning to make the dressing, then add the raisins and let them soak. In a smaller roasting tin, toss the almonds with oil, paprika and a pinch of sea salt. Rub the kale all over with 1 tsp vegetable oil and some seasoning.

3. 3

   Remove the shallot tray from the oven, add the kale (it’s fine if it piles up a bit), then return the tray to the oven and place the almonds on the lower shelf. Roast for 7 minutes, turning the kale halfway through, until crisp in some spots and wilted in others.

4. 4

   Arrange the ham on serving plates. Transfer the kale, shallots and celery into the dressing bowl, ensuring the kale is well coated, then pile it on top of the ham and scatter the almonds and cheese, if using.