Honeyed Chorizo and Goat's Cheese Salad
with Roasted Pepper and Avocado | Serves 2
This salad is simple yet so delicious. Layer baby gem lettuce with baked croutons and sweet roasted pepper. Follow that with honeyed chorizo, creamy avocado and goat's cheese for a lunch so good you won't want to share!
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.
Ingredients
2 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
120 grams
Diced Chorizo
15 grams
Honey
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Baby Gem Lettuce
2 unit(s)
Avocado
75 grams
Goat's Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the bell 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 chunks 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 diced 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) Add the baby gem, avocado, croutons and roasted pepper to your bowl of chorizo dressing and toss to coat.
d) Divide the salad between 2 serving bowls and crumble over the goat's cheese to finish.
Enjoy!
