Chorizo & squash salad recipe
Crisp morsels of diced chorizo and burly croutons of fried ciabatta combine to give this fresh and vibrant squash and sweet potato salad a satisfying crunch. The fact the recipe contains just five ingredients is an added benefit.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 371 calories / serving
- Dairy-free
Ingredients
- 600g pack butternut squash & sweet potato soup mix
- 130g pack diced chorizo
- 2 ciabatta rolls
- 80g bag watercress, spinach & rocket
- 1 tsp low fat balsamic dressing
Each serving contains
- Energy
- 1555kJ 371.0kcal
- Fat
- 15g
- Saturates
- 4g
- Salt
- 1.9g
- Sugars
- 10g
of the Reference intake
Carbohydrate 42.1gProtein 14.0gFibre 5.3g
Method
- Heat ½ tbsp vegetable oil in a large, lidded frying pan over a medium- low heat. Add 1⁄2 a 600g pack Butternut Squash & Sweet Potato Soup Mix, cover and cook for 10 mins.
- Remove the lid, stir and cook for another 5 mins until the veg is tender and caramelised. Set aside; repeat with the remaining vegetable mix. Meanwhile, heat a separate frying pan over a medium-low heat and fry a 130g pack Diced Chorizo for 3-5 mins until crisp and releasing its oil. Scoop out with a slotted spoon and set aside, leaving the oil in the pan.
- Cut 2 Ciabatta Rolls into croutons and fry in the chorizo oil for 3-5 mins over a medium heat until toasted and crisp. Divide an 80g bag Watercress, Spinach & Rocket between 4 plates, then top with the cooked veg mix, the chorizo and the ciabatta croutons. Drizzle each with 1 tsp Low Fat Balsamic Dressing to serve.
- See more Hearty Salad recipes .
