Serrano Ham, Blue Cheese and Pear Salad

Name: Serrano Ham, Blue Cheese and Pear Salad with Smashed Potatoes, Baby Gem and Mustard Dressing
Total time: 45 min
Yield: 2
Cuisine: Fusion
Ingredients: 17 Wholegrain Mustard; 1 Pear; 15 Cider Vinegar; 4 Serrano Ham; 1 Baby Gem Lettuce; 10 Dijon Mustard; 20 Walnuts; 450 Potatoes; 30 Crumbled Blue Cheese; 2 Sugar for the Dressing; 2 Olive Oil for the Dressing

with Smashed Potatoes, Baby Gem and Mustard Dressing

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This Serrano Ham, Blue Cheese and Pear Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Mustard

•Sulphites

•Nuts

•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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Wholegrain Mustard

(Contains: Mustard)

Pear

Cider Vinegar

(Contains: Sulphites)

Serrano Ham

Baby Gem Lettuce

Dijon Mustard

(Contains: Mustard, Sulphites)

Walnuts

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

450

Potatoes

Crumbled Blue Cheese

(Contains: Milk)

Not included in your delivery

Sugar for the Dressing

Olive Oil for the Dressing

Nutritional information

Energy (kcal)510 kcal

Energy (kJ)2134 kJ

Fat23.5 g

of which saturates5.4 g

Carbohydrate55.8 g

of which sugars17 g

Protein21.5 g

Salt2.9 g

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

Utensils

•Baking Tray

•Bowl

•Medium Saucepan

Instructions

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes into 3cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.

While the potatoes roast, quarter the pear lengthways, remove the core and chop into small pieces (no need to peel).
Trim the baby gem, separate the leaves, then tear into bite sized pieces.

Put the wholegrain mustard, Dijon mustard and cider vinegar into a large bowl. Add the sugar and olive oil for the dressing (see ingredients for both amounts).
Season with salt and pepper, mix together and set your mustard dressing aside for serving.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.
Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, pop the Serrano ham onto another baking tray and bake on the middle shelf of your oven until crisp and golden, 5-7 mins, then set aside.

Add the lettuce and pear pieces to mustard dressing, then stir through the walnuts and smashed potatoes. Share the salad between your bowls.
Snap the Serrano into shards and serve on top along with a sprinkle of blue cheese. Enjoy!