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Ploughman's Salad with Cheddar Cheese, Onion Marmalade and Pear | Serves 2

Enjoy a taste of summer with this Ploughman's Salad. This quick and tasty lunch layers baby leaves, mature Cheddar cheese and slices of pear. Top the salad with homemade croutons, before drizzling over a balsamic vinegar and onion marmalade dressing to finish.

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Veggie lunch-salad
Prep: 15 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 1 ciabatta
  • 40 gr onion marmalade
  • 12 ml balsamic vinegar
  • 160 gr mature cheddar cheese
  • 1 pear
  • 100 gr baby leaf mix
  • 2 tbsp olive oil for the dressing
  • 1 ciabatta
  • 40 gr onion marmalade
  • 12 ml balsamic vinegar
  • 160 gr mature cheddar cheese
  • 1 pear
  • 100 gr baby leaf mix
  • 2 tbsp olive oil for the dressing
  • 1 ciabatta
  • 40 gr onion marmalade
  • 12 ml balsamic vinegar
  • 160 gr mature cheddar cheese
  • 1 pear
  • 100 gr baby leaf mix
  • 2 tbsp olive oil for the dressing

Instructions

  1. a) Preheat your oven to 220°C/200°C fan/gas mark 7. Tear the ciabatta into roughly 2cm chunks.
    b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
    c) Once the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
  2. a) Meanwhile, to make the onion marmalade dressing, mix the onion marmalade, balsamic vinegar and the olive oil for the dressing (see pantry for amount) in a large bowl.
    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.
  3. a) When you're ready to serve, add the baked croutons, premium baby leaf mix, most of the cheese and most of the pear to the large bowl.
    b) Toss to fully coated in the dressing. 
    c) Divide the salad between your serving bowls and scatter over the remaining Cheddar and pear to finish.