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Chorizo & squash salad recipe
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6 ratings
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
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
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
1555kj
371kcal
19%
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Fat
15g
22%
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Saturates
4g
22%
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Sugars
10g
11%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 42.1g
Protein 14g
Fibre 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.