Spinach salad with warm courgette, ricotta and cured ham

Sauté the courgette separately and let it cool slightly before it touches the spinach. Add spoonfuls of ricotta and finish with ham at serving time.

Ingredients and timing for 4

Serves 4 · 25 min

Approximate timings for this editorial recipe proposal, which has not been kitchen-tested. Adjust cooking to your ingredients and equipment.

• 120 g ready-to-eat baby spinach
• 2 medium courgettes (about 500 g)
• 150 g ricotta
• 80 g cured ham
• 3 tablespoons olive oil
• 1 tablespoon lemon juice, pepper and salt to taste

Step-by-step method

1. Wash the courgettes and cut into 5 mm rounds. Follow the spinach label; wash and dry the leaves if not ready to eat.
2. Sauté courgettes with one tablespoon of oil in a wide pan for about 6–8 min, in batches if needed, until tender and browned. Spread on a clean plate and cool slightly for about 5 min.
3. Whisk the remaining oil with lemon and pepper. Dress spinach just before serving and divide between four plates.
4. Add warm courgettes, spoonfuls of ricotta and ham ribbons. Taste before salting and serve without tossing again.

Adapt the recipe to your kitchen

Dry leaves well so the dressing is not diluted. Let very hot courgettes cool before adding them.

Ricotta contains milk. Keep cheese and ham as directed on their labels until assembly; prepare only what you will serve.

The selection follows the Jamones Paco Heredia catalogue. Editorial photographs illustrate formats; check the collection for current products and their details.

Choose your ham and plan your purchase

You need 80 g of ham for the four suggested portions. Compare 80 g sliced ham packs and check that the listing is for ham if following these ingredients. The carousel may also include shoulder.

Cebo Iberian ham and 100% Iberian bellota ham are different categories; the recipe does not require the most expensive one. Check the specific product's ingredients and storage instructions. For other formats, explore ham to buy.