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

with Herby Roasted Potatoes, Croutons and Baby Leaf

Tags:
Under 650 calories
Allergens:
Cereals containing gluten
Sulphites

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
DifficultyMedium

Ingredients

serving amount

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)

3 slice(s)

Serrano Ham

50 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2087 kJ
Energy (kcal)499 kcal
Fat13.6 g
of which saturates2.3 g
Carbohydrate80 g
of which sugars15.6 g
Protein18.6 g
Salt2.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Frying Pan
Large Salad Bowl

Instructions

1

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.

2

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. 

Wipe out the pan, ready to use later. 

3

While your 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.

4

Meanwhile, in a large salad bowl, combine the sundried tomato paste, honey, balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Once your courgette is cooked, toss the tomato and courgette through the dressing. Set aside to macerate.

5

Heat a drizzle of oil in the (now empty) pan on medium-high heat.

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. Set aside.

6

When everything is ready, add the potatoes, croutons and baby leaves to the salad bowl and toss to evenly coat.

Share your salad between serving bowls.

Top with your crispy serrano ham shards to finish.

Enjoy! 

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