Salad of toasted bread, capers, sour cherries, roast onions and Parma ham

Serves 4

6oz/175g slightly stale peasant-style bread
8 slices of Parma ham
6tbsp mild olive oil
11/2tbsp of red wine vinegar
Salt and freshly ground black pepper
Handful of rocket
1tbsp grated Parmesan
1tbsp cherries (softened for 10 minutes in warm water)
1tbsp capers (ideally packed in salt), rinsed

For the roasted onions

2 medium red onions
1tbsp caster sugar
2tbsp olive oil
2tbsp red wine vinegar

Heat the oven to 200C/425F/Gas7. Peel and slice the onions and place on a baking tray; sprinkle on the sugar, vinegar and olive oil, and season. Roast for 30 minutes. Brush the bread with oil and tear into chunks. Grill briefly. Combine the oil and vinegar, and season; toss most of this vinaigrette on to the torn bread. Squeeze out the softened cherries and toss through, along with the capers, roasted onion, Parmesan and rocket. Pour on the rest of the vinaigrette. Serve with slices of Parmesan piled on top.