Grilled Chorizo and Avocado Salad
Photography by Manja Wachsmuth.
If you have one, a mandolin makes light work of slicing the vegetables wafer thin.
Serves: 4-6
INGREDIENTS
2 cured chorizo sausages
1 tablespoon olive oil
2 cups very thinly sliced white cabbage
2 cups very thinly sliced red cabbage
1 cup julienne carrot
1 red capsicum thinly sliced
1 x 400 gram tin cooked black beans
Dressing
1 cup packed coriander leaves with stems, roughly chopped
zest and juice 1 large lime
2 cloves garlic, crushed
1 tablespoon honey
½ cup olive oil
sea salt and freshly ground pepper
To serve
1 avocado, sliced
150 grams feta, crumbled
METHOD
Dressing: Place the ingredients in a food processor and process until smooth. Season.
Slice the chorizo on the diagonal. Heat the oil in a sauté pan and cook the chorizo until golden on both sides. Drain on paper towel.
Drain and rinse the black beans and combine with the cabbage, carrot and capsicum in a large bowl. Toss with half the dressing.
To serve: Place half the salad on a serving platter and top with half the avocado and feta. Repeat with the remaining ingredients and serve with warm crusty rolls. Serve the remaining dressing separately.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!