Crispy Double Serrano Ham and Charred Courgette Salad
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Crispy Double Serrano Ham and Charred Courgette Salad

Crispy Double Serrano Ham and Charred Courgette Salad

with Herby Roasted Potatoes, Croutons and Baby Leaves

This Crispy Double Serrano Ham and Charred Courgette Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Calorie Smart
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

450 grams


1 sachet(s)

Dried Rosemary

1 unit(s)


(May contain Celery)

1 unit(s)

Medium Tomato

1 unit(s)


(Contains Cereals containing gluten)

25 grams

Sun-Dried Tomato Paste

15 grams


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

Energy (kJ)2307 kJ
Energy (kcal)551 kcal
Fat15.7 g
of which saturates2.8 g
Carbohydrate80 g
of which sugars15.6 g
Protein27 g
Salt3.61 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Roast the Potatoes

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.

Char the Courgette

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. 

Finish your Prep

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.

Time to Dress

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.

Hello Serrano

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. 

Finish and Serve

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.


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