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Double Serrano Ham, Blue Cheese and Pear Salad

Double Serrano Ham, Blue Cheese and Pear Salad

Double Serrano Ham, Blue Cheese and Pear Salad

with Smashed Potatoes, Baby Gem and Mustard Dressing

Recipe Development TeamPublished on March 13, 2024

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This delicious Double Serrano Ham, Blue Cheese and Pear Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Family Friendly

Allergens:

Mustard

•Sulphites

•Milk

The quantities provided above are averages only.

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.

Total45 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Pear

1 unit(s)

Baby Gem Lettuce

17 grams

Wholegrain Mustard

(Contains: Mustard)

10 grams

Dijon Mustard

(Contains: Mustard, Sulphites)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

8 slice(s)

Serrano Ham

30 grams

Crumbled Blue Cheese

(Contains: Milk)

Not included in your delivery

2 tsp

Sugar for the Dressing

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2242 kJ

Energy (kcal)536 kcal

Fat20.1 g

of which saturates5.7 g

Carbohydrate59.1 g

of which sugars16.9 g

Dietary Fibre7.9 g

Protein31.4 g

Salt4.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

•Bowl

Cooking Instructions and Tips

Get Roasting

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, 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 for 20 mins - you'll roast them for longer once you've crushed them.

Prep your Salad

2

While the potatoes roast, quarter the pear lengthways, remove the core and chop into small pieces (no need to peel).

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Make the Mustard Dressing

3

Put the wholegrain mustard, Dijon mustard and cider vinegar into a large bowl. Add the sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, mix together and set your mustard dressing aside for serving.

Smash your Potatoes

4

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Hello Serrano

5

Meanwhile, pop the Serrano ham onto another baking tray.

Bake on the middle shelf of your oven until crisp and golden, 5-7 mins, then set aside.

Finish and Serve

6

Add the lettuce and pear to the mustard dressing, toss to coat, then stir through the smashed potatoes. Share the salad between your bowls.

Snap the Serrano into shards and serve on top along with a sprinkle of blue cheese.

Enjoy!

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