Serrano Ham, Fig & Mozzarella Salad
with Roasted Peppers & Ciabatta Croutons
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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.
Ingredients
1
Bell Pepper
(May contain Celery)
125
Baby Plum Tomatoes
1
Garlic Clove
1
Ciabatta
1
Mozzarella
(Contains Milk)
2
Serrano Ham
12
Balsamic Vinegar
(Contains Sulphites)
40
Fig Jam
40
Wild Rocket
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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!
