Grilled Chorizo and Avocado Salad
Photography Manja Wachsmuth.
If you have one, a mandolin makes light work of slicing the vegetables wafer thin.
Serves: 4-6
INGREDIENTS
2 cured chorizo sausages
1 tablespoon olive oil
2 cups very thinly sliced white cabbage
2 cups very thinly sliced red cabbage
1 cup julienne carrot
1 red capsicum thinly sliced
1 x 400 gram tin cooked black beans
Dressing
1 cup packed coriander leaves with stems, roughly chopped
zest and juice 1 large lime
2 cloves garlic, crushed
1 tablespoon honey
½ cup olive oil
sea salt and freshly ground pepper
To serve
1 avocado, sliced
150 grams feta, crumbled
METHOD
Dressing: Place the ingredients in a food processor and process until smooth. Season.
Slice the chorizo on the diagonal. Heat the oil in a sauté pan and cook the chorizo until golden on both sides. Drain on paper towel.
Drain and rinse the black beans and combine with the cabbage, carrot and capsicum in a large bowl. Toss with half the dressing.
To serve: Place half the salad on a serving platter and top with half the avocado and feta. Repeat with the remaining ingredients and serve with warm crusty rolls. Serve the remaining dressing separately.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.