Chorizo and broad bean salad

Cooking Salads Chorizo and broad bean salad

Chorizo adds meaty goodness to this tasty side salad.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Combine 1/4 cup oil and half the garlic in a bowl. Brush both sides of bread slices with oil mixture. Heat a barbecue chargrill and plate on medium heat. Add bread to barbecue chargrill. Cook for 1 to 2 minutes each side or until golden and beginning to char. Transfer to a platter.
  2. Place chorizo, onion and remaining garlic in a bowl. Add remaining oil. Toss to coat. Add chorizo mixture to barbecue plate. Cook, gently tossing, for 4 to 6 minutes or until chorizo is crisp and onion is tender. Transfer to a heatproof bowl. Add vinegar, broad beans, mint and parsley. Season with pepper. Toss to combine.
  3. Spoon chorizo mixture over bread. Serve.

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1/3 cup extra virgin olive oil
4 garlic cloves, crushed
1 loaf ciabatta, sliced diagonally into 8 pieces
3 chorizo sausages, sliced
2 red onions, cut into thin wedges
2 tbsp red wine vinegar
500g packet frozen broad beans, thawed, peeled
1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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