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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!