Serrano Ham Salad with Honeyed Goat's Cheese Pearls
with crema di balsamico, fennel, orange & giant couscous
Traditionally, Serrano ham is cured at high altitudes. It's even named after the Spanish word for highlands: 'sierra'.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Fennel
75 g
Giant couscous
(Contains: Tarwe May be present: Ei, Mosterd, Soja, Lupine)
5 g
Fresh mint
(May be present: Selderij)
20 g
Serrano ham
8 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
1 piece
Orange
20 g
Lamb's lettuce
25 g
Honeyed goat's cheese pearls
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 teaspoon
Sugar
½ tablespoon
Extra virgin olive oil
1 tablespoon
White balsamic vinegar
200 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan for the giant couscous (see Tip).
- Boil the giant couscous for 12 - 14 minutes until done, then fluff through the grains with a fork and set aside.
Tip: to save time, use a kettle instead.
- Quarter the fennel and remove the tough core, then dice the fennel.
- In a large bowl, combine the fennel with the white balsamic vinegar and the sugar (see Tip).
- Season with a pinch of salt and toss well to combine, then set aside, stirring occasionally.
Tip: if you don't like raw fennel, you can also boil it for 10 minutes.
- Peel the orange and cut the flesh into segments.
- Discard the mint stalks and finely chop the leaves.
- To the fennel, add the lamb's lettuce, giant couscous, mint, orange and extra virgin olive oil.
- Season to taste with salt and pepper, then toss well to combine.
Did you know... lamb's lettuce is high in iron and calcium, so the 20g in this salad helps contribute to a healthy intake of both minerals.
- Serve the salad on plates and top with the Serrano ham and the goat's cheese.
- Drizzle with the crema di balsamico and some extra virgin olive oil as preferred.
