Take chorizo. add salad

This filling salad works brilliantly as a main meal
 
salad, pork,recipes
Image by:
Recipe from: 10 September 2015
Preparation time: 30 min
Cooking time: 15 min
 
 

Ingredients

 
  • half a ciabatta, torn into chunks
  • 80
    ml
    olive oil
  • 1
    red pepper, roasted, skinned and cubed
  • 4
    eggs, hard-boiled and quartered
  • 2 - 3
    large chorizo sausages
  • sliced and fried until crisp
  • 1
    tin butter beans, drained
  • 3
    large sun-ripened tomatoes, sliced
  • 2
    handfuls of mixed salad leaves
  • 50
    ml
    balsamic vinegar
Servings: Change Serving
 
 

Method

 
Sprinkle half the olive oil over the ciabatta chunks, season with salt and pepper and toast quickly under a preheated grill until golden brown. Keep a close watch on them, to ensure they don’t burn.


Now mix all the salad ingredients together carefully or layer them on a serving platter. Whisk the olive oil and balsamic vinegar together and pour over the salad. Serve with extra bread.

Words and image:Home magazine

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Read more on: pork  |  salad  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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