Slice the tomatoes and arrange on
a large platter with the onion. Sprinkle
with a good pinch of salt and ½ tsp of the
sugar. Leave to stand for 10 mins or up
to 30 mins while you make the dressing.
Tip the parsley, vinegar, olive oil,
remaining sugar, garlic, half the almonds
and a good pinch of salt into the small
bowl of a food processor. Blitz to a pesto
consistency, adding a dribble of water
if you need to loosen it a little.
Weave the slices of ham between the
tomatoes and onion, creating a little
height on the plate. Drizzle over the
dressing, scatter with the remaining
almonds and shavings of manchego.
Drizzle over a little extra oil and serve.