Ploughman's Salad
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
160 grams
Mature Cheddar Cheese
(Contains Milk)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 unit(s)
Pear
100 grams
Baby Leaf Mix
40 grams
Onion Marmalade
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.
Pop the ciabatta onto a 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 until golden, 8-10 mins, then remove from the oven and set aside.
a) To make the onion marmalde dressing, in a small bowl mix the onion marmalade, baslamic vinegar and the olive oil for the dressing (see pantry for amount).
b) Chop the cheddar cheese into 1cm cubes.
c) Quarter the pear lengthways (no need to peel), remove the core and chop into small pieces.
a) In a large bowl toss together the cheddar cheese, pear, onion marmalde dressing, croutons and the premium baby leaf mix until fulling coated in the dressing. TIP: Rserve some of the cheddar cheese and pear to sprinkle over the top at the end.
b) Divde between your serving bowls and top with the remaining cheddraand pear.
