A true taste of summer, this is a great lunchtime or light evening meal that can also be served as a great starter.
Preheat BBQ or char-grill pan to high heat.
Drizzle cut sides of nectarine with oil, season to taste and grill cut sides down until charred and just tender. Cool briefly and season to taste.
For sherry vinaigrette, combine garlic, juice and rind in a jar with a tight-fitting lid and set aside for a few minutes to soften the garlic. Add remaining ingredients, season generously to taste and just before serving, shake well to combine.
Arrange grilled nectarine and torn jamon on serving plates and drizzle with a little sherry vinegar.
Combine rocket, mint and onion in a bowl, drizzle with a little dressing, season to taste and toss to combine.
Scatter salad over nectarines and jamon, top with Manchego and almonds then serve.
6 ripe nectarines, halved
1 pack Jamon Serrano, or prosciutto
1 pack rocket leaves
1 Living Herb mint plant
30 grams Manchego, shaved using a potato peeler
Roasted almonds, chopped roughly
Sherry vinegar dressing
1 garlic clove, finely grated
1 lemon – rind and ½ the juice
50mls extra virgin oil
1 tablespoon sherry vinegar