A brunch salad – with a coffee dressing

Brunch salad with coffee dressing

Ingredients Instructions
  • 1 Egg
  • 40g Baby Spinach
  • 40g Rocket
  • 3 Cherry Tomatoes
  • 2 Slices Serrano Ham
  • ¼ Red Onion
  • ½ Avocado
  • Coffee Vinaigrette: 30ml Espresso (Boathouse Blend)
  • 88ml Red Wine Vinegar
  • 55g Maple Syrup
  • 100ml Olive Oil
  • Heaped teaspoon salt
  • ½ teaspoon pepper
  • Blend the coffee, vinegar, maple syrup, salt and pepper and then slowly whisk in oil
  • For the salad, wash the spinach and rocket, and remove excess water. Half the cherry tomatoes, and slice the onion. Slice the avocado and scatter on leaves.
  • Add a small knob of butter into a large non-stick frying pan over a medium heat, then spoon in 1 tbsp of the batter and spread out to a rough 10cm circle using the back of the spoon and top with a few slices of brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter.
  • Top with Serrano ham. Drizzle with vinaigrette
  • Serve with crusty bread and butter (we use sourdough baguette)