Name: Chorizo, chickpea and baby spinach salad
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 1
Ingredients: 2 chorizo sausages, thinly sliced diagonally; 2 zucchini, thinly sliced diagonally; 40.00 ml red wine vinegar; 36.40 gm olive oil; 400g can chickpeas, rinsed, drained; 330g jar roasted capsicum, drained, seeded, torn; 120g pkt Baby Spinach; 125.00 ml mint leaves; 100g goat's cheese, crumbled; 40.00 ml Pine Nuts, toasted

Chorizo, chickpea and baby spinach salad

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Prep Time:
12 minutes

Cook Time:
8 minutes

Total Time:
20 minutes

Whip up this delicious salad in just 20 minutes. Perfect as a standalone dish or paired with your favorite protein.

Ingredients:

2 chorizo sausages, thinly sliced diagonally
2 zucchini, thinly sliced diagonally
40.00 ml red wine vinegar
36.40 gm olive oil
330g jar roasted capsicum, drained, seeded, torn
120g pkt Baby Spinach
125.00 ml mint leaves
100g goat's cheese, crumbled
40.00 ml Pine Nuts, toasted

Instructions:

Preheat a BBQ or chargrill to medium heat. Grill the chorizo for 2 minutes on each side until golden, then transfer to a plate. Grill the zucchini for 1-2 minutes on each side until lightly charred and tender.
Combine vinegar and oil in a screw-top jar, then season to taste.
In a large bowl, mix together chorizo, zucchini, chickpeas, capsicum, spinach, and mint. Drizzle with dressing and toss to coat. Transfer the mixture to a serving platter and sprinkle with goat’s cheese and pine nuts.

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