Warm chorizo salad

Warm chorizo salad


1 person made this

About this recipe: 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.

schwana Buckinghamshire, England, UK

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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