Honeyed Chorizo, Goat's Cheese & Avocado Salad
Serves 2 | with Roasted Pepper and Croutons
In this salad inspired by flavours often found in Spanish cuisine, the creaminess of the goat's cheese and avocado balances the salty chorizo. Roasted bell pepper and honey bring a little sweetness to complement the red wine vinegar dressing. Finish with a scattering of homemade croutons for a little taste of Spain at lunchtime.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
120 grams
Diced Chorizo
(Contains Milk)
15 grams
Honey
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Baby Gem Lettuce
2 unit(s)
Avocado
75 grams
Goat's Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the bell peppers and discard the core and seeds. Slice into thin strips.
c) Place the peppers onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until soft and slightly charred, 14-16 mins.
d) Once cooked, remove from the oven and set aside to cool, 5-10 mins.
a) Meanwhile, tear the ciabatta into roughly 2cm chunks.
b) Pop the ciabatta chunks onto a separate baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.
c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside to cool, 5-10 mins.
a) While everything is in the oven, heat the olive oil for the dressing (see pantry for amount) in a large frying pan on medium-high heat.
b) Once hot, add the diced chorizo and fry until it starts to brown, 3-4 mins.
a) Once the chorizo is browned, add the honey and toss to coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) Transfer the honeyed chorizo (and any juices from the pan) to a large bowl, then add the red wine vinegar. Mix to combine, then set aside to cool.
a) In the meantime, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
b) Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh.
a) Add the baby gem lettuce, avocado, croutons and roasted pepper to your bowl of honeyed chorizo and toss to coat everything.
b) Divide the salad between 2 serving bowls and crumble over the goat's cheese to finish.
Enjoy!
