Panzanella salad with Serranoham and peach
With mixed mini Roma-tomatoes, cucumber and croutonsCalories
:
365 kcalProtein
:
15.3g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
20 g
Serrano ham
½ piece
Cucumber
½ piece
Shallot
125 g
Mixed mini Roma tomatoes
5 g
Fresh basil
(May be present: Selderij)
½ piece
Peach
30 g
Mixed leaves of radicchio, arugula & lettuce
1 piece
Italian bread roll
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
½ teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1526 kJ
Calories365 kcal
Fat26.5 g
Saturated Fat7.4 g
Carbohydrate15.1 g
Sugar12.7 g
Dietary Fiber5.1 g
Protein15.3 g
Salt1.8 g
Trans Fat0.3 g
Potassium348 mg
Calcium61.6 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- Cut the peach in half, remove the pit, then cut it into slices (see TIP).
- Dice the cucumber.
- Finely chop the shallot. (see Tip)
- Half the mixed Roma tomatoes.
- Chop the basil into ribbons.
Tip: The shallot is going raw into the salad. Use to taste or fry the shallot 3 - 4 minutes in a small frying pan over medium-high heat.
2
- Cut the Italian bread into croutons of 2 cm by 2 cm big.
- Heat a drizzle of oil in a frying pan over medium-high heat and add the croutons.
- Fry them for 6-8 minutes, or until golden and crispy, stirring regularly.
- Add salt and pepper, then set them aside off the heat.
3
- Make a vinaigrette by mixing the extra virgin olive oil with balsamic vinegar in a salad bowl.
- Just before serving, add the shallot, the tomato, the lettuce, the cucumber.
- Salt, pepper, and mix.
4
- Serve the salad onto plates.
- Garnish with basil leaves, then crumble the Greek cheese over the entire dish.
- Top with the peach, Serranoham and croutons.
