Ingredients

Preparation

• 1 bunch flat-leaf parsley
  
• 1/2 bunch chives
  
• A few sprigs fresh oregano + more for decoration
  
• 1 tablespoon pine nuts
  
• 1 tablespoon almonds, peeled
  
• 3 dried apricots
  
• 2 tablespoons fruity olive oil
• 1 tablespoon fresh lemon juice
  
• 12 slices lomo curado
  
• Black pepper
  
• Salt
  
  
  

Roughly chop all the herbs.

Toast the pine nuts and the almonds in a pan with no extra fat. Chop all nuts and dried apricots.

In a bowl, mix herbs, nuts and dried apricots. Prepare a vinaigrette made of olive oil, lemon juice, salt and pepper. Toss the salad.

Just before serving, stuff each slice of lomo curado with a generous servig of salad. Decorate with fresh organo sprigs.