Artichoke, piquillo pepper and jamn salad with soft-boiled egg

Serves 4 Prep time 20 mins, cook 15 mins This salad is light and fresh but hearty enough to serve as a light lunch or entre. The dressing is a sweet-sour combination that highlights the complexities of Pedro Ximnez.

Heat olive oil in a small saucepan over medium-high heat, add garlic, saut until golden (4-5 minutes), remove with a slotted spoon, drain on absorbent paper. Reserve oil.

Place eggs in a large saucepan, cover with cold water, bring to the boil over high heat and cook until soft-boiled (3½ minutes). Drain and cool under cold running water. Peel, halve lengthways and set aside.

Meanwhile, cook Pedro Ximnez in a small saucepan over high heat until reduced to 20ml (4-5 minutes), stir in vinegar and reserved olive oil, season to taste, set aside.

Combine artichokes, piquillo peppers and mint in a large bowl, then divide among plates, drape jamn over, add egg halves, drizzle with dressing and serve.