• 100 g dry-cured Spanish ham (e.g. pata negra)
  • 4 dessert spoons extra virgin olive oil
  • 1 dessert spoons pomegranate molasses (or mature balsamic vinegar)
  • 3 dessert spoons brown almonds
  • 6 Medjool dates, pitted
  • 2 heads of extra crunchy Cos (romaine lettuce)
  • 3 sprigs of dill, coarsely chopped
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Crispy salad leaves and sweet dates pinned down with the salty flavour of the Spanish ham.


Tear the ham into coarse pieces and fry in a dry frying pan for 5 min. until crispy. Remove the excess fat on a piece of kitchen roll. Place a tiny amount of cooking fat into a bowl, then add the olive oil and pomegranate molasses. Mix to form a dressing and season to taste with salt and freshly ground black pepper.

Toast the almonds in a dry frying pan for 3 min. Allow to cool on a plate and then roughly chop them. Slice the dates lengthways into strips. Chop the lettuce into rough pieces* (keeping the small leaves whole) and arrange them on a plate. Add the almonds and dates and then drizzle on the dressing. Sprinkle with the dill and finish by arranging the ham on top. 

Variation tip For a vegetarian version, replace the ham with 100 g feta cheese or use pomegranates for extra zing.


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