Recipes Archive

Duck recipes

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

30 minutes

Green salad with grilled fennel and chorizo

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10-15 minutes

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

Method

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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Green salad with grilled fennel and chorizo

Green salad with grilled fennel and chorizo

Ingredients

Method