Mexican Style Chorizo and Roasted Veg Salad
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Mexican Style Chorizo and Roasted Veg Salad

Mexican Style Chorizo and Roasted Veg Salad

with Garlic Croutons and Greek Style Cheese

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 Time35 minutes
Cooking time35 minutes


serving amount

1 unit(s)

Red Onion

3 unit(s)

Garlic Clove

1 unit(s)


(Contains Cereals containing gluten)

160 grams


1 unit(s)


1 unit(s)


1 carton(s)

Mixed Beans

20 grams

Chipotle Paste

40 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains Milk)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

90 grams

Diced Chorizo

Not included in your delivery

1 tbsp


3 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3653 kJ
Energy (kcal)873 kcal
Fat55.5 g
of which saturates16.6 g
Carbohydrate57.3 g
of which sugars18.2 g
Protein32.8 g
Salt4.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Frying Pan
Large Salad Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve and peel the red onion, then cut each half into 3 wedges.

Pop the onion wedges onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat well.

When the oven is hot, roast on the middle shelf until softened, 15-20 mins.


Meanwhile, peel and grate the garlic (or use a garlic press). 

Tear the ciabatta into roughly 2cm chunks and add to another baking tray. Spread over half the garlic, drizzle with oil and toss to coat well.

Bake the garlic croutons on the top shelf of your oven until golden, 8-10 mins, then remove from the oven and set aside.


While everything cooks, drain the sweetcorn in a sieve. Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the chorizo and sweetcorn and cook until the corn is charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

While the sweetcorn cooks, zest and halve the lime. Halve the avo and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Cut into 1cm chunks.


Next, drain the mixed beans in a sieve. Reduce the heat of the pan to medium-high and add another drizzle of oil (if needed).

Add the remaining garlic to the sweetcorn and stir-fry for 1 min. Stir in the mixed beans and chipotle paste (add less if you'd prefer things milder). Season with salt and pepper and cook for 1-2 mins more. 


While the bean mixture cooks, in a large bowl, squeeze in the lime juice and add the lime zest.

Stir in the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix together.

When the onion wedges are ready, add the roast onion, bean mixture, avocado and rocket to the bowl. Taste and season if needed, then mix to combine. 


Add the garlic croutons to the salad, then toss to coat in the dressing.

Divide the Mexican style salad between your bowls. 

Crumble over the Greek style salad cheese. Add a sprinkle of crispy onions to finish.



Step 3 MOD: If you're adding chorizo, add it to the pan with the sweetcorn. Fry for the same amount of time, then continue as instructed.