Grilled apricot salad with jamón and Manchego – Gourmet Traveller

Ingredients

• 6 apricots, halved
• Olive oil, for drizzling
• 8 thin slices jamón Ibérico, or other dry-cured ham, such as prosciutto, torn
• 1½ cups (loosely packed) rocket
• ½ cup mint
• ¼ Spanish onion, thinly sliced
• 30 gm Manchego, shaved with a vegetable peeler
• Coarsely chopped smoked or roasted almonds, to serve
• 1 garlic clove, finely grated
• Juice and finely grated rind of ½ lemon
• 50 ml extra-virgin olive oil
• 1 tbsp sherry vinegar, or to taste