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Roasted Pepper, Mozzarella and Serrano Ham Salad

Roasted Pepper, Mozzarella and Serrano Ham Salad

with Toasted Ciabattas, Almonds and Balsamic Dressing

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Looking for a tasty midweek dinner option? Try cooking up our Mozzarella & Serrano Salad with Ciabattas with Rice in just 20 minutes for a balanced and tasty dinnertime.

Tags:Under 600 caloriesBalanced
Allergens:Cereals containing glutenNutsSulphitesMilk

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 conflict 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 Time25 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Yellow Pepper

1 unit(s)

Red Pepper

2 unit(s)

Ciabatta

(ContainsCereals containing gluten)

1 pot(s)

Flaked Almonds

(ContainsNuts)

1 sachet

Balsamic Vinegar

(ContainsSulphites)

1.5 tbsp

Olive Oil for the dressing

1 block(s)

Mozzarella

(ContainsMilk)

1 block(s)

Rocket

2 slice

Serrano Ham

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2314 kJ
Energy (kcal)553 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate51 g
of which sugars13.0 g
Protein31 g
Salt1.92 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Frying Pan
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve the peppers and discard the core and seeds. Slice into thin strips. Pop the peppers onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Roast on the top shelf of your oven until golden brown and softened, 15-18 mins. Turn halfway through cooking.

2

Meanwhile, cut each ciabatta into 4 strips. Pop onto another baking tray, drizzle with oil and season with salt and pepper. About 8 mins before your peppers are ready, bake the ciabatta on the middle shelf of your oven until golden and crispy, 8-10 mins.

3

Heat small frying pan over medium heat (no oil!) Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Pop into a small bowl and set aside to cool.

4

In a large bowl, mix the balsamic vinegar, olive oil (see ingredients for amounts) together and season with salt and pepper. Set aside, this is your dressing!

5

Once your peppers and ciabatta are ready, remove from the oven and leave to cool slightly. Drain the the mozzarella then tear into bite sized chunks.

6

When everything is ready, add the peppers and rocket to the bowl with the dressing. Toss to coat then divide between plates. Top with the mozzarella and the serrano ham (1 slice per person). Scatter over the flaked almonds and serve with the ciabatta pieces alongside. Enjoy!