Chorizo & greens warm salad

Name: Chorizo & greens warm salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp olive oil; 2 cooking chorizo around 100g, thinly sliced; 2 banana shallots thinly sliced; 2 garlic cloves thinly sliced; 100g kale or cavolo nero, tough stalks removed, leaves shredded; 2 roasted red peppers drained if from a jar, sliced thinly; 2 tbsp sherry vinegar; 250g pouch cooked grains (we used a five-grain mixture); 3 cooked beetroot cut into wedges; small handful of parsley finely chopped

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.9 ratingsRate

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Use shortcut ingredients like roasted peppers and a pouch of cooked grains to bring this chorizo and kale salad together in minutes. It's an ideal midweek meal

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 cooking chorizo

around 100g, thinly sliced
2 banana shallots

thinly sliced
2 garlic cloves

thinly sliced
100g kale

or cavolo nero, tough stalks removed, leaves shredded
2 roasted red peppers

drained if from a jar, sliced thinly
2 tbsp sherry vinegar
250g pouch cooked grains

(we used a five-grain mixture)
3 cooked beetroot

cut into wedges
small handful of parsley

finely chopped

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Nutrition: Per serving

kcal622
fat34g
saturates9g
carbs50g
sugars11g
fibre12g

high
protein23g
salt3.1g

Method

step 1

Heat the olive oil in a large frying pan over a medium-high heat. Add the chorizo and cook for 5-7 mins until crisp all over and darkened. Remove to a plate using a slotted spoon and set aside. Add the shallots to the pan and cook for 4-5 mins until softened. Mix in the garlic and cook for 1-2 mins until fragrant. Stir in the kale and roasted peppers. Cook for 3-4 mins, until the kale has wilted slightly, but still retains some shape. Mix in the sherry vinegar, then season to taste.
step 2

Tip in the cooked grains and stir to warm through over a low heat. Toss through the beetroot, then serve with the crispy chorizo and chopped parsley scattered over.

Recipe tip

Keep chilled
Prep up until the end of step 1 and keep the components in the fridge. When ready to cook, warm through the kale mixture in a frying pan over a low heat, covered, then continue with step 2.

Recipe from Good Food magazine, Christmas 2025

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A star rating of 5 out of 5.9 ratings

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