Serrano Ham, Fig Jam and Feta Side Salad
Sharing Dish | with Roasted Peppers and Ciabatta Croutons
With easy ciabatta croutons, roasted tomatoes and peppers, this delicious salad brings home flavours inspired by Italy. Salty Serrano Ham, sweet fig jam and creamy feta elevate this scrumptious salad even more.
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 unit(s)
Bell Pepper
(May contain Celery)
125 grams
Baby Plum Tomatoes
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
100 grams
Feta Cheese
(Contains Milk)
2 slice(s)
Serrano Ham
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
40 grams
Fig Jam
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press).
c) Pop the tomatoes onto one side of a large baking tray. Drizzle with oil, sprinkle over the garlic, then season with salt and pepper. Toss to coat.
d) Pop the sliced pepper onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
a) When the oven is hot, roast the pepper and tomatoes on the top shelf until the pepper is softened and slightly charred and the tomatoes are softened, 10-12 mins.
b) Meanwhile, tear the ciabatta into 2cm chunks. Pop onto another baking tray. Drizzle with oil and season with salt and pepper. Bake on the middle shelf until golden, 8-10 mins.
c) While everything is in the oven, crumble the feta and tear the Serrano ham into small pieces.
a) Add the balsamic vinegar, fig jam and olive oil for the dressing (see pantry for amount) to a large serving bowl and mix well. Season with salt and pepper.
b) Once cooked, remove the veg and croutons from the oven, then add them to the dressing with any cooking juices and gently mix. Set aside for 2 mins to let the bread absorb the flavours.
c) When ready to serve, mix in the rocket and feta.
d) Top with the Serrano ham pieces to finish.
Enjoy!
