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Chorizo and squash salad recipe

Chorizo & squash salad

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
  • Takes 30 mins
  • 371 calories / serving
  • Dairy-free

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Method

  1. 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.
  2. 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.
  3. 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.

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