Honeyed Chorizo and Goat's Cheese Salad
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Honeyed Chorizo and Goat's Cheese Salad

with Roasted Pepper and Avocado | Serves 2

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


(Contains Cereals containing gluten)

120 grams

Diced Chorizo

15 grams


24 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

Baby Gem Lettuce

2 unit(s)


75 grams

Goat's Cheese

(Contains Milk)

Not included in your delivery

2 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3742 kJ
Energy (kcal)894 kcal
Fat69.4 g
of which saturates21.9 g
Carbohydrate39.9 g
of which sugars16.1 g
Protein29.4 g
Salt4.42 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Bowl
Large Frying Pan



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the pepper and discard the core and seeds. Slice into thin strips.

b) Place the pepper onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and roast on the top shelf of your oven until soft and slightly charred, 14-16 mins. Remove from the oven and set aside to cool, 5-10 mins.

c) Meanwhile, tear the ciabatta into roughly 2cm chunks. Pop the ciabatta onto a separate baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

d) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside to cool, 5-10 mins.


a) Whilst everything is in the oven, heat the olive oil for the dressing (see pantry for amount) in a large frying pan on medium-high heat.

b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

c) Once cooked, add the honey and toss to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

d) Transfer the honeyed chorizo (and any juices from the pan) to a large bowl, then add the red wine vinegar. Mix to combine, then set aside to cool.


a) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

b) Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh.

c) To the bowl of chorizo, add the baby gem, avocado, croutons and roasted pepper, then toss to combine and coat.

d) Divide the salad between 2 serving bowls and crumble over the goat's cheese to finish.