Crispy Chorizo & Avocado Salad
with Fetta Chesse
Think of this as Caesar Salad 2.0. Sure, there are some familiar elements, a gooey soft boiled egg for example. But by the time you’ve added chorizo, creamy cannellini beans and avocado… well, let’s just say you’ll find it hard to go back to version 1.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
beetroot
1
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1 bunch
rosemary
1 clove
garlic
1
avocado
1 block
fetta cheese
(Contains: Milk;)
1 bag
baby spinach leaves
1 tin
cannellini beans
Not included in your delivery
2
egg
(Contains: Eggs;)
1.5 tbs
olive oil
1 tbs
balsamic vinegar
Utensils
Cooking Steps
To prepare the ingredients, peel and cut the beetroot into matchsticks. Thinly slice the mild chorizo at an angle. Pick and finely chop the rosemary leaves, peel and crush the garlic, and peel and slice the avocado. Crumble the fetta cheese and drain and rinse the cannellini beans.
Bring a medium saucepan of water to a simmer. Carefully add the eggs and cook for 6 minutes for soft-boiled. Remove using a slotted spoon, rinse under cold water and set aside. Tip: make sure the eggs are at room temperature when you add them into the water or they might crack!
Meanwhile, heat 1/3 of the olive oil in a medium frying pan over a medium-high heat. Add the beetroot and cook for 3-4 minutes, or until slightly softened. Remove from the pan and transfer to a medium bowl. Add the remaining olive oil to the pan and add the mild chorizo. Cook for 5-6 minutes, or until crispy. Leaving the oil in the pan, remove the chorizo pieces and transfer to the bowl containing the beetroot. Remove the pan from the heat and add the rosemary and garlic. Cook for 1 minute, or until fragrant, and then add the balsamic vinegar. Season with salt and pepper and set aside – this will be used to dress your salad.
Add the avocado, fetta cheese, baby spinach leaves, and cannellini beans to the beetroot and chorizo. Pour over the warm chorizo dressing, season with salt and pepper and toss to coat.
When your eggs are cool enough to touch, peel off the shells and cut in half.
To serve, divide the chorizo salad between plates and top each one with a soft boiled egg. Enjoy!
