Brunch salad with Fairtrade coffee dressing

Brunch salad with Fairtrade coffee dressing

https://www.coop.co.uk/recipes/brunch-salad-with-fairtrade-coffee-dressing

The coffee dressing adds a subtle depth of flavour to this spectacular brunch salad. Make it in just 20 minutes.

  • Feeds 4Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    20%
    1660kj 399kcal
  • Fat
    High 37%
    26g
  • Saturates
    Med 29%
    5.8g
  • Sugar
    Low 10%
    9g
  • Salt
    High 31%
    1.88g

% of adult’s reference intake | Carbohydrates per serving : 20g

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Ingredients

  • 1 tsp Co-op Fairtrade rich roast instant coffee
  • 1 tbsp Co-op red wine vinegar
  • 1 tsp Co-op Irresistible Fairtrade clear honey
  • 5 tbsp Co-op olive oil, plus extra for brushing
  • 100g Co-op Irresistible sourdough bloomer, crusts removed
  • 8 slices Co-op Irresistible Parma ham
  • 6 Co-op vine ripened tomatoes, halved
  • 4 Co-op British free range eggs
  • 1 little gem lettuce, leaves torn
  • 125g bag Co-op baby spinach
  • 4 salad onions, finely shredded

Method

  1. Make the dressing by whisking together the coffee, vinegar, honey and 4 tbsp of the olive oil
  2. Put the sourdough in a bowl and drizzle over the remaining 1 tbsp olive oil, then toss until the bread is coated in the oil
  3. Heat a nonstick frying pan over a medium heat and dry-fry the Parma ham for 1-2 mins on each side, until crisp, then set aside
  4. Tear the bread into pieces, add to the pan and fry for 4-5 mins, to make croutons, then set aside
  5. Brush the cut sides of the tomatoes with the extra olive oil then fry, cut-side down, for 3-4 mins, until slightly softened
  6. Poach the eggs
  7. While they’re cooking, toss the lettuce, spinach, salad onion and croutons in the dressing, then divide between four plates
  8. Crumble the ham over the top and add the tomatoes
  9. Top with the eggs, season with black pepper and serve immediately

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