Home Recipes By product Rock Star Ibérico ham & shaved Rock Star salad


  1. Slice the courgettes diagonally (make it a sharp diagonal so you get long pieces), then drizzle over a little olive oil. Cook on the barbecue for a minute or so on each side then lift onto a plate. Alternatively, cook in a griddle pan. Sprinkle on a good pinch of dried thyme and a little salt then set aside.
  2. Make a dressing by whisking together 2 tablespoons sherry vinegar and 4-5 tablespoons extra virgin olive oil with a good pinch of salt and some black pepper.
  3. Toast the nuts in a dry frying pan over medium heat for about 5 minutes, shaking the pan frequently, until golden and toasted, but watch they don’t burn. Tip onto a board and roughly chop.
  4. Put the washed chicory and leafy green salad onto a large platter or wide bowl and top with the grilled courgettes, cherry tomatoes, figs, Ibérico ham, toasted nuts and chopped parsley. Drizzle over a little of the dressing.
  5. Take the wax off the Rock Star and use a peeler to shave pieces over the top of the salad. Add a little more dressing, if you like