Chorizo & greens warm salad
Serves 2
Easy
Prep:
Cook:
Use shortcut ingredients like roasted peppers and a pouch of cooked grains to bring this chorizo and kale salad together in minutes. It's an ideal midweek meal
Skip to ingredients
Units:
- 2 tbsp olive oil
- 2 cooking chorizoaround 100g, thinly sliced
- 2 banana shallotsthinly sliced
- 2 garlic clovesthinly sliced
- 100g kaleor cavolo nero, tough stalks removed, leaves shredded
- 2 roasted red peppersdrained if from a jar, sliced thinly
- 2 tbsp sherry vinegar
- 250g pouch cooked grains(we used a five-grain mixture)
- 3 cooked beetrootcut into wedges
- small handful of parsleyfinely chopped
Nutrition: Per serving
- kcal622
- fat34g
- saturates9g
- carbs50g
- sugars11g
- fibre12ghigh
- protein23g
- salt3.1g
Method
step 1
Heat the olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook for 5-7 mins until crisp all over and darkened. Remove to a plate using a slotted spoon and set aside. Add the shallots to the pan and cook for 4-5 mins until softened. Mix in the garlic and cook for 1-2 mins until fragrant. Stir in the kale and roasted peppers. Cook for 3-4 mins, until the kale has wilted slightly, but still retains some shape. Mix in the sherry vinegar, then season to taste.
step 2
Tip in the cooked grains and stir to warm through over a low heat. Toss through the beetroot, then serve with the crispy chorizo and chopped parsley scattered over.
