Photograph: Catherine Gratwicke
- 4 red peppers
- 4 tbsp extra-virgin olive oil
- 2 tbsp blanched hazelnuts
- 1 small garlic clove, crushed
- 0.5 tsp smoked paprika
- 2 tbsp chopped parsley
- sea salt
- 120 g jamón Ibérico de bellota
- 8 slice, toasted bread
Preheat the oven to 200°C, fan 180°C, gas 6. Put the peppers on a baking tray and rub with a tablespoon of the oil. Roast for 35-40 minutes or until blackened; leave to cool in a bowl, covered with clingfilm. Scatter the hazelnuts on a baking tray and roast for 10 minutes until golden.
Peel, deseed and slice the peppers. Mix the slices and any juices in a bowl with the garlic, smoked paprika, parsley, 2 tablespoons of oil and a generous pinch of crushed sea salt.
Arrange the ham on plates. Chop the hazelnuts and stir into the peppers; add some to each plate with a drizzle of oil. Serve with toasted bread.
Get ahead: Prepare up to the end of step 2 several hours ahead.