serves
2–4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2–4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 60 g almonds
- ½ tsp smoky paprika
- salt flakes
- black pepper
- robust extra virgin olive oil
- 3 white nectarines, cold from the fridge
- 100 g jamón, thinly sliced, at room temperature
Instructions
Roast the almonds in a preheated oven at 160ºC for 14–16 minutes. Check them as you go, you want the inside of the almond to be quite dark, but be careful as they can quickly become burnt and bitter.
Once they are cooked, transfer them to a small mixing bowl and, while they are still hot season with the paprika, salt and pepper. Toss to combine and then drizzle in a generous amount of oil and mix once again.
Slice each nectarine into 6 wedges and arrange on a nice round platter so they are taking up about a third of the space.
Drape the jamón over another third and pile the almonds in the remaining spot. Drizzle everything with an extra generous amount of oil and a nice amount of black pepper.
Serve immediately with some crusty baguette and perhaps a glass or two of sherry. A hunk of Manchego wouldn’t go astray either.
Cook’s tips
• This recipe works best if your nectarines are only just ripe with a slight hint of crunch.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
This recipe is part of column. View previous .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
