Fennel, peach, jamon Serrano and mint salad


Serves four – great, stylish salad perfect for the summer. Brilliant.


  1. 2 small fennel bulbs trimmed at the base and sliced thinly
  2. juice and freshly grated zest of 1/2 lemon
  3. 1 tbsp of extra virgin olive oil
  4. salt and pepper
  5. 2 ripe nectarines or peaches halved, cored and sliced
  6. 1 tbsp of chopped flat leaf parsley leaves
  7. 1/2 tbsp of chopped mint leaves
  8. 1 slice of cured ham – e.g. serrano etc 5mm to 1 cm think to allow dicing


In a shallow bowl toss the fennel with the lemon juice and zest, oil and a little salt. Add the peaches or nectarines, sprinkle over half the herbs and season with pepper. Toss lightly.

Arrange on a serving platter. Scatter over the ham and the remaining herbs. Serve immediately.

Variations: (1) replaced the ham with lightly toasted pine nuts; and (2) replace the peaches with 225g of seedless watermelon in cubes plus two heaped teaspoons of feta or goats cheese.


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