Seasonal greens with Jamon Serrano and Manchego cheese

For this recipe you can use any greens you like. I cook this at home very often as I always have some Jamon Serrano and Manchego cheese, a must in any fridge. Ideal as a tapa for 4 people.

INGREDIENTS

50g of mange tout or 100g of runner beans

50g of broad beans or fresh garden peas

100 g of other seasonal greens such as green beans, broccoli or green asparagus

100g of Jamon Serrano

50 g Manchego cheese

A drizzle of Spanish olive oil

A drizzle of Sherry vinegar

A pinch of Maldon salt and black peppe

3 garlic cloves

DIRECTIONS

Bring a pot of salted water to the boil and immerse the vegetables in order of cooking time. For example: first broccoli, 1 minute after asparagus and green beans, 1 minute after the broad beans and mange tout and 1 minute after the garden peas. Bring the water back to the boil for a couple of minutes until they are all cooked but still have a bite to them. Drain and cool down in icy water, drain again.

Next, decide whether you want to eat this hot or cold. If you choose to eat it cold, just dress the vegetables with the salt, pepper, sherry vinegar and olive oil and top with the Manchego cheese and the Jamon Serrano.

If you want to eat it hot then heat a wide pan in which all the veggies will fit over a medium heat with the olive oil and thinly sliced garlic. As this starts to become golden add the greens. Season with Maldon salt, black pepper, a drizzle of sherry vinegar and top with the Jamon Serrano and Manchego cheese.