HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSerrano Ham, Fig & Mozzarella Salad
Serrano Ham, Fig & Mozzarella Salad

Serrano Ham, Fig & Mozzarella Salad

with Roasted Peppers & Ciabatta Croutons

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Allergens:Cereals containing glutenMilkSulphites

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

125 grams

Baby Plum Tomatoes

1 unit(s)


1 unit(s)


(ContainsCereals containing gluten)

1 ball(s)



2 slice

Serrano Ham

1 sachet

Balsamic Vinegar


1 sachet

Fig Jam

40 grams


Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1854 kJ
Energy (kcal)443 kcal
Fat21.0 g
of which saturates11.0 g
Carbohydrate38 g
of which sugars17.0 g
Protein24 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Large Bowl
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. b) Halve the pepper and discard the core and seeds. Slice into thin strips. c) Pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins. d) Halve the tomatoes. Peel and grate the garlic (or use a garlic press).


a) Tear the ciabatta into bite-sized pieces. Pop onto one side of a baking tray, drizzle with oil and season with salt and pepper. b) Pop the tomatoes on the other side of the baking tray, toss in the garlic and drizzle with oil, season with salt and pepper. Bake on the middle shelf of your oven until golden and crispy, 8-10 mins. c) Drain and tear the mozzarella into small pieces. d) Tear the serrano ham into small pieces.


a) Add the balsamic vinegar, fig jam and olive oil for the dressing ( see ingredients for amount ) to a large bowl and mix well. Season with salt and pepper. b) Once everything is cooked, remove the veggies and croutons from the oven, add to the bowl with any cooking juices and gently mix. Let the bowl sit for a couple of minutes (to let the bread absorb the flavours). c) Mix in the rocket and mozzarella. d) Divide between your plates and finish by topping with the serrano ham. Enjoy!