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British Recipes

Ploughman's Salad

Ploughman's Salad

Ploughman's Salad

with Cheddar Cheese, Onion Marmalade and Pear | Serves 2

Recipe Development TeamPublished on May 16, 2023

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Enjoy a taste of summer with this Ploughman's Salad. This quick and tasty lunch layers baby leaves, mature Cheddar cheese and slices of pear. Top the salad with homemade croutons, before drizzling over a balsamic vinegar and onion marmalade dressing to finish.

Tags:

Veggie

Allergens:

Cereals containing gluten

•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.

Total15 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

40 grams

Onion Marmalade

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

160 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Pear

100 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)599 kcal

Energy (kJ)2508 kJ

Fat38 g

of which saturates19 g

Carbohydrate40.4 g

of which sugars19.4 g

Dietary Fibre3.7 g

Protein25.3 g

Salt2.1 g

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

Utensils

•Baking Tray

•Chopping Board

•Large Bowl

•Knife

Cooking Instructions and Tips

Make your Croutons

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

c) Once the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

Get Prepped

2

a) Meanwhile, to make the onion marmalade dressing, mix the onion marmalade, balsamic vinegar and the olive oil for the dressing (see pantry for amount) in a large bowl.

b) Chop the Cheddar cheese into 1cm cubes.

c) Quarter the pear lengthways (no need to peel), remove the core and chop into small pieces.

Finish and Serve

3

a) When you're ready to serve, add the baked croutons, premium baby leaf mix, most of the cheese and most of the pear to the large bowl.

b) Toss to fully coated in the dressing.

c) Divide the salad between your serving bowls and scatter over the remaining Cheddar and pear to finish.

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