Crispy Serrano Ham and Charred Courgette Salad

In the meantime, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

Heat a drizzle of oil in a frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl and set aside. 

While the courgette chars, cut the tomato into 1cm chunks. 

Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

When the potatoes have around 10 mins left, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Meanwhile, in a large bowl, combine the sun-dried tomato paste, honey, balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once your courgette is charred, toss the tomato and courgette through the dressing. Set aside to macerate.

Wipe out the pan used for the courgette and pop back on medium-high heat with a drizzle of oil.

Once hot, lay the Serrano ham into the pan and fry until crisp, 2-3 mins each side.

Once crispy, transfer to a plate covered in kitchen paper.