05th Jul 2017
Mediterranean Barbecue Salad
4 slices serrano ham
fresh thyme leaves (as needed)
freshly ground pepper
4 cylinders goat’s cheese
1 slice toasting bread
1 tbsp olive oil
1 tbsp icing sugar
12 cherry tomatoes
2 tbsp balsamic vinegar
2 cos lettuce hearts
For the vinaigrette
juice of 1 lime
2 tbsp smoked oil
2 tbsp sweet chilli sauce
? tsp mustard
1 pinch sea salt
ground ginger (as needed)
Sprinkle the ham with thyme leaves and a little pepper, then wind each slice around one of the goat’s cheese cylinders. Cook the cheese and ham parcels on both sides for 4 minutes on the barbecue griddle plate.
Brush the bread with the oil and toast on both sides on the grill. Leave it to cool, and then cut it into croutons.
Put a griddle pan over the heat source and melt the icing sugar in it. Add the tomatoes and shake the pan constantly until they are caramelised. Deglaze the pan with the balsamic vinegar.
For the vinaigrette, mix all the ingredients together well.
Halve the lettuce hearts lengthways and lightly grill so that it will be warm and have a few sear marks. Take them off the barbecue and arrange each half-lettuce heart on a plate. Drizzle with 1 tbsp vinaigrette and add three cherry tomatoes and one cheese parcel.
Extracted from Finger Food from the BBQ and Grill by Andrea Rummel (Grub Street, approx €18).
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