Chorizo & greens warm salad

Contains pork – recipe is for non-Muslims/non-pork eaters.

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

Prep:15 mins
Cook:20 mins

Serves 2
Easy

Nutrition per serving

kcal 622
fat 34g
saturates 9g
carbs 50g
sugars 0g
fibre 12g
protein 23g
salt 3.1g

Ingredients

2 tbsp olive oil
2 cooking chorizo , around 100g, thinly sliced
2 banana shallots , thinly sliced
2 garlic cloves , thinly sliced
100g kale or cavolo nero, tough stalks removed, leaves shredded
2 roasted red peppers , drained if from a jar, sliced thinly
2 tbsp sherry vinegar
250g pouch cooked grains (we used a five-grain mixture)
3 cooked beetroot , cut into wedges
small handful of parsley , finely chopped

Method

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.
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.