Roasted Pepper, Mozzarella and Serrano Ham Salad

Name: Roasted Pepper, Mozzarella and Serrano Ham Salad with Toasted Ciabattas, Almonds and Balsamic Dressing
Total time: 25 min
Yield: 2
Cuisine: European
Ingredients: 1 Yellow Pepper; 1 Bell Pepper; 2 Ciabatta; 25 Flaked Almonds; 12 Balsamic Vinegar; 1 Mozzarella; 40 Wild Rocket; 2 Serrano Ham; 1.5 Olive Oil for the Dressing

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:

Balanced

•Under 600 calories

Allergens:

Nuts

•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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Yellow Pepper

Bell Pepper

Ciabatta

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Balsamic Vinegar

(Contains: Sulphites)

Mozzarella

(Contains: Milk)

Wild Rocket

Serrano Ham

Not included in your delivery

1.5

Olive Oil for the Dressing

Nutritional information

Energy (kcal)553 kcal

Energy (kJ)2314 kJ

Fat25 g

of which saturates11 g

Carbohydrate51 g

of which sugars13 g

Protein31 g

Salt1.9 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Bowl

•Grill Pan

•Plate

Instructions

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.

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.

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.

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!

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.

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!