12 x 10g slices Jamon Iberico
30g sourdough bread, cut into 1cm dice, tossed in olive oil, sea salt and pepper and roasted until golden
20g baby rocket leaves, washed
60g semi-dried tomatoes, in quarters
120g roasted red capsicum, in strips
100g x 1cm thick pieces sweet potato, tossed in olive oil, sea salt and pepper and roasted until golden
Lemon and Balsalmic Dressing
50ml extra virgin olive oil
15ml balsamic vinegar
Pinch sea salt
Pinch ground white pepper
bunch chives, finely chopped
1 teaspoon finely grated lemon zest
Make the dressing by simply whisking all the ingredients together. Set aside.
Lay the jamon over 4 plates and top with the capsicum.
Toss the rocket, tomatoes and sweet potato together with the dressing and share over the 4 plates.
Top with the sourdough croutons and serve.