Ploughman's Cheddar Cheese Salad
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Ploughman's Cheddar Cheese Salad

Ploughman's Cheddar Cheese Salad

with Onion Marmalade Dressing, Croutons and Pear | Serves 2

The classic flavours of a Ploughman's sandwich, but in a 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.

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 Time15 minutes
Cooking time10 minutes


serving amount

1 unit(s)


(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)


100 grams

Baby Leaf Mix

Not included in your delivery

2 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2508 kJ
Energy (kcal)599 kcal
Fat38 g
of which saturates19 g
Carbohydrate40.4 g
of which sugars19.4 g
Protein25.3 g
Salt2.11 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Chopping Board
Large Bowl



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.


a) Meanwhile, in a large bowl, mix together the onion marmalade, balsamic vinegar and olive oil for the dressing (see pantry for amount). Set aside your dressing for later.

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.


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

b) Toss to fully coat in the dressing. 

c) Divide the salad between 2 serving bowls and scatter over the remaining Cheddar and pear to finish.

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