Grilled Chorizo and Avocado Salad
Photography by 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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