Warm chorizo salad

    25 min

    A quick to make healthy and filling lunchtime salad. Spinach and rocket work well for the salad leaves. About 300-350 cal per portion. The pumpkin seed oil gives a nice nutty flavour to the salad leaves.

    Buckinghamshire, England, UK
    4 people made this

    Serves: 2 

    • 2 spring onions
    • 1 tablespoon balsamic vinegar
    • 1/2 tablespoon pumpkin seed oil
    • salt
    • 1 bag of mixed salad
    • 100g chorizo
    • 10 cherry tomatoes
    • 1 red pepper
    • a few asparagus spears
    • 2 hard-boiled eggs, peeled and sliced

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Finely chop the white parts of the spring onions, and mix with the balsamic vinegar, pumpkin seed oil and pinch of salt in a salad bowl. Add the salad leaves, toss, and set aside.
    2. Cube the chorizo (~1cm sized) and fry to release the oils. Prick the cherry tomatoes, de-seed and slice the pepper, slice the asparagus and remaining spring onion; add all to the frying pan. Fry off gently for 10 minutes.
    3. Put the salad leaves on a plate, and pour on the contents of the pan. Add the sliced boiled egg.

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