Ensalada de esquileo (Sheepshearers' salad)

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This salad from La Mancha is made from cooked rice & vegetables, cheese and ham

Ingredients

• 220 g cooked and cooled round grain rice such as Bomba
• 60 g cooked peas
• 50 g cooked carrot, cubed
• 50 g Manchego cheese, cubed
• 50 g piquillo peppers, chopped
• Garlic to taste, crushed
• 50 g spring onions, chopped
• 100 g tomatoes, peeled and chopped
• 50 g green olives, pitted and sliced
• ½ teaspoon whole-grain mustard
• ½ teaspoon dried oregano
• 30 ml white wine vinegar
• Seasoning
• 3 tablespoons olive oil

Method

1. Mix together the ham, vegetables and cheese.
2. To make the dressing, whisk the remaining ingredients together.
3. Allow to rest at room temperature for between 15 minutes and 2 hours.
4. Serve on a bed of salad leaves.

Variations

If you cannot get piquillo peppers, then use an ordinary roasted red pepper.

Try using different types of ham, such as Serrano or Ibérico and hard cheese.