Green salad with grilled fennel and chorizo
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- Phillippa Cheifitz
- 3 to 4
- Easy
- Fat conscious
- 15 minutes
- 10-15 minutes
- Backsberg Babylons Toren Viogner 2006
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- For the topping:
- 2 large fennel bulbs, trimmed and thinly sliced
- olive oil to drizzle
- 100 g chorizo, thinly sliced
- 1 pillow-pack mixed spinach rocket and watercress
- For the dressing, mix together:
- 1/4 cup olive oil
- drizzle of honey
- sea salt and freshly ground black pepper, to taste
Cooking Instructions
Turn the sliced fennel onto an oiled grill pan, laying them down flat. Drizzle with olive oil. Slide under a hot grill until the fennel starts to soften.
Top with the chorizo and return to the grill for a few minutes until warmed through.
Toss the salad leaves with the dressing and spoon the hot topping over them.
Serve immediately.
Per serving: 1 333.7KJ, 37.8g protein, 22.1g fat, 35g carbs
TASTE’s take:
A warm topping turns an everyday green salad into a real meal.
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