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Chorizo and goat’s cheese spring salad
Chorizo and goat’s cheese spring salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a delicious chorizo, goat cheese, and spring vegetable salad.
Ingredients:
  • 150g broad bean
  • 1 bunch asparagus, ends trimmed, cut into 5cm lengths diagonally
  • 120g pea
  • 200g snow peas, halved diagonally
  • 200g sugar snap peas, ends trimmed, halved lengthways
  • 250.00 ml mint leaves
  • 2 chorizo sausages, thinly sliced
  • 4 slices Stone Baked Sourdough White Vienna*
  • 100g goat’s cheese, softened
  • 20.20 gm thickened cream
  • 36.40 gm extra virgin olive oil
  • 30.00 ml balsamic vinegar
Instructions:
  • Blanch broad beans in boiling water for 2 minutes until heated through. Drain and immediately rinse under cold water. Peel the beans and place them in a bowl.
  • Add the asparagus, peas, snow peas, and sugar snap peas to the boiling water and cook for 3 minutes until vibrant and tender. Shock in cold water, drain well, then combine with the broad beans and mint.
  • Preheat a barbecue grill or chargrill on high heat. Cook the chorizo, turning occasionally, until golden brown and crisp, about 2-3 minutes. Transfer to a plate.
  • Grill the bread until lightly charred on both sides, about 1-2 minutes per side. Mix the goat’s cheese and cream in a small bowl. Spread the creamy goat’s cheese mixture evenly over the grilled bread. Cut into large croutons.
  • Combine the chorizo with the broad bean mixture, then drizzle with oil and vinegar. Season the mixture and gently toss everything together. Spoon the mixture onto serving plates and finish by sprinkling goat’s cheese croutons on top.

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