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Warm salad of chorizo and summer greens

Summer entertaining just got simpler with this one-pot superstar.
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This summer salad is a lovely mix of cooked chorizo, roasted vegies and fresh herbs. Pretty perfect for your Christmas table – or anytime!

Ingredients

Method

1.

Use a small sharp knife to score sausages on one side. Fry in a large heavy-based saucepan over medium heat until browned. Set aside. Add oil, onion, celery, garlic, bay leaves and fennel seeds to saucepan and cook for 5 minutes, stirring occasionally. Pour in wine and boil rapidly to reduce slightly.

2.

Slice sausages thickly and return to saucepan with capsicum, chickpeas and kale. Cook for 2 minutes, stirring, then add zucchini. Once kale leaves have wilted, season generously, then sprinkle with herbs. Serve salad warm with lemon cheeks and baguette.

Warm chorizo salad
(Credit: Photography Rob Palmer)

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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