This salad combines all the finer things in life: Spanish ham, Italian mozzarella, fresh figs and juicy pomegranates.
12 quails’ eggs
1 head Romaine lettuce, leaves torn
70g/2¾oz wild rocket leaves, torn
bunch fresh chives, roughly chopped
6 fresh figs, cut into quarters
100g/3½oz walnuts, chopped
1 ball mozzarella, torn
24 fine slices Serrano ham
4 tomatoes, chopped
1 pomegranate, seeds only
1 lemon, juice only
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
Boil the quails’ eggs by putting them in a pan of cold water and bringing it to the boil. Boil for up to 30 seconds for soft-boiled eggs, and a couple of minutes longer for hard-boiled.
Drain the eggs and run them under cold water until cool enough to handle. Tap the eggs all over to break the shells, then peel them and cut in half.
Place the lettuce, rocket and chives into a mixing bowl. Add the figs, walnuts, mozzarella, Serrano ham and tomatoes and mix well to combine. Mix in the pomegranate seeds.
For the dressing, pour the lemon juice into a small bowl along with the extra virgin olive oil. Whisk well then add salt and freshly ground pepper, to taste.
To serve, drizzle the dressing over the salad and mix to coat the leaves.
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