For the salad
½ bunch fresh wild rocket, washed
1 tbsp balsamic vinegar
2 tbsp fresh flatleaf parsley, leaves only
3 tbsp olive oil
100g/3½oz Brie, chopped
1 orange, peeled and segmented
2 slices prosciutto
1 tbsp cranberry sauce to serve
For the croutons (optional)
2 tbsp olive oil
15g/½oz lactose free butter
2 slices gluten free bread, cubed
salt and freshly ground black pepper
For the salad, toss all the salad ingredients (except the prosciutto) together in a large bowl.
Spoon into a serving bowl. Heat a frying pan and fry the prosciutto until crisp on both sides.
Remove the prosciutto from the pan and place on top of the salad.
For the croutons, heat the olive oil and lactose free butter together in a pan and fry the gluten free bread cubes until golden on all sides.
Season well with salt and freshly ground black pepper and place on top of the salad. Serve with cranberry sauce.
Recipe adapted from: Good Food