Figgy Serrano Ham Panzanella Salad
with Thyme Roasted Potatoes and Homemade Croutons
Al fresco season is upon us at last! For a summery indulgence in the evenings, enjoy this Figgy Serrano Ham Panzanella Salad. Definitely not your ordinary salad, it's full of fresh flavours inspired by Italy.
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Thyme
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
4 slice(s)
Serrano Ham
2 unit(s)
Medium Tomato
50 grams
Greek Style Salad Cheese
(Contains Milk)
40 grams
Fig Jam
24 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 1cm chunks (no need to peel) and pop them onto a large baking tray. Drizzle with oil, sprinkle over the thyme, 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 until golden, 18-20 mins. Turn halfway through.
Meanwhile, tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto another baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
Bake the croutons on the middle shelf of your oven until golden, 8-10 mins, then remove and set aside.
While everything's in the oven, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, lay the Serrano ham into the pan and fry until crisp, 2-3 mins each side.
Once crispy, transfer to a plate covered in kitchen paper. Set aside.
Cut the tomatoes into 1cm chunks.
Cut the Greek style salad cheese into 1cm cubes.
In a large salad bowl, combine the fig jam, balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Taste and season with salt and pepper if needed.
Once everything's ready, add the baby leaf mix, tomatoes, roasted potatoes and croutons to the dressing bowl.
Toss together, then share the salad out between your bowls. Scatter over the cheese.
Break each of the crispy Serrano ham slices into 3 or 4 shards, then arrange on top of the salad to finish.
Enjoy!
