Serrano Ham Salad with Honeyed Goat's Cheese Pearls

Name: Serrano Ham Salad with Honeyed Goat's Cheese Pearls with crema di balsamico, fennel, orange & giant couscous
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 piece Fennel; 150 g Giant couscous; 10 g Fresh mint; 40 g Serrano ham; 15 milliliters Crema di balsamico; 2 piece Easy peel orange; 40 g Lamb's lettuce; 50 g Honeyed goat's cheese pearls; 2 teaspoon Sugar; 1 tablespoon Extra virgin olive oil; 2 tablespoon White balsamic vinegar; 400 milliliters Low sodium vegetable stock; to taste Salt and pepper

with crema di balsamico, fennel, orange & giant couscous

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Traditionally, Serrano ham is cured at high altitudes. It's even named after the Spanish word for highlands: 'sierra'.

Tags:

Calorie Smart

Allergens:

Tarwe

•Zwaveldioxide en sulfiet

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

Serving amount

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

Easy peel 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

Energy (kJ)2344 kJ

Calories560 kcal

Fat14.7 g

Saturated Fat5.8 g

Carbohydrate79.2 g

Sugar23.7 g

Dietary Fiber11.3 g

Protein22.3 g

Salt1.9 g

Potassium170.3 mg

Calcium21.7 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

•Pan

•Large Bowl

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.