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Warm salad of chorizo and summer greens

Summer entertaining just got simpler with this one-pot superstar. - by Fast Ed
  • 15 Nov 2019
Prep: 10 Minutes - Cook: 25 Minutes - Serves 8
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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

8 chorizo sausages

1/4 cup extra virgin olive oil

2 red onions, thickly sliced

4 sticks celery, finely sliced

6 cloves garlic, crushed

2 dried bay leaves, crumbled

1 tsp fennel seeds

2 cups rosé wine

1 cup fire-roasted capsicums, sliced

400g can chickpeas, drained

1 bunch kale leaves, shredded

2 medium zucchini, chopped

Sea-salt flakes and freshly ground black pepper, to season

1/2 bunch mint, leaves picked

1/2 bunch dill, sprigs picked

Lemon wedges and torn baguette, to serve

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
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!

  • Food
  • TV Recipes
Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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