Green salad with grilled fennel and chorizo

Green salad with grilled fennel and chorizo

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  • 3 to 4
  • Easy
  • Fat conscious
  • 15 minutes
  • 10-15 minutes
  • Backsberg Babylons Toren Viogner 2006


  • 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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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