Prosciutto-brunch-bagels

Prosciutto and rocket brunch bagels

Treat dad to a prosciutto and rocket bagel and a cool-as-a-cucumber salad

By , 22 May 2017

(14 votes)

Prosciutto and rocket brunch bagels
  • 15 Mins

  • Serves: 4

Nutritional Info
Each 182g serving contains
  • Energy

    1165KJ

    278KCAL

    14%
  • Fat

    5.3g

    low

    8%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    6.0g

    low

    7%
  • Salt

    1.07g

    med

    18%
of your reference intake.
Typical energy values per 100g: 640kJ/153kcal.
Ingredients
  • 4 Baker’s Selection Plain Bagels
  • 2tbsp Asda 50% Less Fat Light Original Soft Cheese
  • 4 slices Asda Italian Prosciutto
  • 8 sundried tomatoes, thinly sliced
  • ½ red onion, sliced
  • 30g Grower’s Selection Wild Rocket
  • ½ cucumber, sliced
  • ½tsp white wine vinegar
  • 1tbsp finely chopped parsley
Method
  • Split the bagels in half – you will need to ask an adult to do this for you. Toast in the toaster or under the grill for 1-2 mins until the cut sides turn light golden.

  • Use your fingers to carefully separate the slices of prosciutto, then tear them into bite-sized pieces.

  • Put the bottom halves of the bagels on a clean work surface. Spread each one with ½tbsp of the soft cheese. Top the cheese with the prosciutto, sundried tomatoes, red onion, rocket, a grind of black pepper and the other bagel halves.

  • For the salad put the sliced cucumber in a large bowl, then add the white wine vinegar, chopped parsley and a grind of black pepper. Toss together until the cucumber is coated with the dressing. Serve the brunch bagels with the salad on the side.