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Serrano Ham, Blue Cheese and Pear Summer Salad

Serrano Ham, Blue Cheese and Pear Summer Salad

Serrano Ham, Blue Cheese and Pear Summer Salad

with Smashed Potatoes, Lettuce and Mustard Dressing

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A bowl of sunshine, this Serrano Ham, Blue Cheese and Pear Summer Salad is perfect for a balanced lifestyle. The combination of salty Spanish ham and sweet fruit with the freshness of the salad veg is sure to hit the spot.

Tags:

Climate Conscious

Allergens:

Mustard

•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.

Total45 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Pear

½ unit(s)

Iceberg Lettuce

17 grams

Wholegrain Mustard

(Contains: Mustard)

10 grams

Dijon Mustard

(Contains: Mustard, Sulphites)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

4 slice(s)

Serrano Ham

30 grams

Crumbled Blue Cheese

(Contains: Milk)

Not included in your delivery

2 tsp

Sugar for the Dressing

2 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)1944 kJ

Energy (kcal)465 kcal

Fat17.1 g

of which saturates4.9 g

Carbohydrate59.1 g

of which sugars16.9 g

Protein20.3 g

Salt2.9 g

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

Utensils

•Baking Tray

•Large Bowl

•Bowl

Instructions

Get Roasting

1

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.

Prep your Salad

2

While the potatoes roast, quarter the pear lengthways, remove the core and chop into small pieces (no need to peel).

Trim the lettuce, separate the leaves, then tear into bite-sized pieces.

Make the Mustard Dressing

3

Put the wholegrain mustard, Dijon mustard and cider vinegar into a large bowl. Add the sugar and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper, mix together and set your mustard dressing aside for serving.

Smash your Potatoes

4

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, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Hello Serrano

5

Meanwhile, pop the Serrano ham onto another baking tray.

Bake on the middle shelf of your oven until crisp and golden, 5-7 mins, then set aside.

Finish and Serve

6

Add the lettuce and pear to the mustard dressing, toss to coat, then stir through the 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!

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