Spanish tomato salad

This is exactly the kind of salad to make when you come across a pile of multi-coloured heritage tomatoes at the market. Pick fruits which smell as a proper tomato should – ripe and sweet.

Serves 4 for lunch Prep 25 mins No Cook £1.75 a portion 406 kcals, 31g fat, 9g sat. fat, 12g sugar 1.25kg mixture of tomatoes, use different varieties and colours, at room temperature ½ red onion, very thinly sliced 1½ tsp caster sugar small bunch parsley, roughly chopped 2 tbsp Sherry vinegar 4 tbsp extra virgin olive oil, plus a little extra for drizzling 1 small garlic clove 50g toasted flaked almonds 6 slices Iberico or Serrano ham 75g Manchego cheese, shaved

1 Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.

2 Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.

3 Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of Manchego. Drizzle over a little extra oil and serve.

A tapas-friendly market salad with Serrano ham, cheese & multicoloured tomatoes