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.