Spring onion and Spanish ham salad with sherry dressing

Ingredients

2 bunches spring onions, trimmed and cut in half
4 tbsp extra-virgin olive oil
700g waxy potatoes (such as charlotte), cut into large chunks
200ml dark dry sherry, such as oloroso
2 tbsp clear honey
1 tbsp Dijon mustard
100g rocket leaves
Bunch fresh basil leaves
60g Spanish jam (ibérico or serrano), torn into strips

Ingredients

2 bunches spring onions, trimmed and cut in half
4 tbsp extra-virgin olive oil
700g waxy potatoes (such as charlotte), cut into large chunks
200ml dark dry sherry, such as oloroso
2 tbsp clear honey
1 tbsp Dijon mustard
100g rocket leaves
Bunch fresh basil leaves
60g Spanish jam (ibérico or serrano), torn into strips

Method

Heat the oven to 170°C/fan150°C/gas 3½. Toss the spring onions in a bowl with 1 tbsp of the olive oil, lay out on a baking sheet and roast for 20 minutes or until golden and soft. Leave to cool slightly.
Meanwhile, put the potatoes into a pan of water, bring to the boil, then cook for around 15 minutes or until tender. Drain, then leave to steam dry and cool slightly in the pan.
While the potatoes are cooking, put the sherry in a small pan with the honey and simmer until reduced by two thirds. Stir through the mustard, then drizzle in the rest of the oil, whisking with a fork until emulsified (thickened). Taste, season.
Toss the spring onions with the potatoes, rocket and basil, then stir through the dressing. Transfer to a serving platter, scatter over the strips of ham and serve.

Method

Heat the oven to 170°C/fan150°C/gas 3½. Toss the spring onions in a bowl with 1 tbsp of the olive oil, lay out on a baking sheet and roast for 20 minutes or until golden and soft. Leave to cool slightly.
Meanwhile, put the potatoes into a pan of water, bring to the boil, then cook for around 15 minutes or until tender. Drain, then leave to steam dry and cool slightly in the pan.
While the potatoes are cooking, put the sherry in a small pan with the honey and simmer until reduced by two thirds. Stir through the mustard, then drizzle in the rest of the oil, whisking with a fork until emulsified (thickened). Taste, season.
Toss the spring onions with the potatoes, rocket and basil, then stir through the dressing. Transfer to a serving platter, scatter over the strips of ham and serve.

delicious. tips

Prepare the potatoes and spring onions and keep chilled for up to 2 days. Make the dressing at the last minute, then combine everything and serve at room temperature.

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