Crispy Double Serrano Ham and Charred Courgette Salad
with Herby Roasted Potatoes, Croutons and Baby Leaves
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Medium Tomato
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
25 grams
Sun-Dried Tomato Paste
15 grams
Honey
24 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
6 slice(s)
Serrano Ham
50 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
In the meantime, trim the courgette, then quarter lengthways. Chop into 1cm chunks.
Heat a drizzle of oil in a frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl and set aside.
While the courgette chars, cut the tomato into 1cm chunks.
Tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
When the potatoes have around 10 mins left, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
Meanwhile, in a large bowl, combine the sun-dried tomato paste, honey, balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Once your courgette is charred, toss the tomato and courgette through the dressing. Set aside to macerate.
Wipe out the pan used for the courgette and pop back on medium-high heat with a drizzle of oil.
Once hot, lay the Serrano ham into the pan and fry until crisp, 2-3 mins each side.
Once crispy, transfer to a plate covered in kitchen paper.
When everything's ready, add the potatoes, croutons and baby leaves to the salad bowl and toss to evenly coat.
Share the salad between your serving bowls.
Snap the Serrano into shards and serve on top of the salad to finish.
Enjoy!
Step 5 MOD: If you’ve chosen to double up on Serrano ham, cook the recipe in the same way.
