White beans and pepper slices are marinated in a Spanish spice rub, olive oil, and fresh parsley. Once ready, these tasty gems are laid on top of a bed of dressed leaves and scattered with charred baby marrow and smoky, salty chorizo. All that’s left to do is to crumble over feta and sprinkle over some pumpkin seeds.
White Bean & Chorizo Salad
White Bean & Chorizo Salad
with baby marrow, bell pepper & lemon juice
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Bell Pepper
- Bell Peppers
- Cannellini Beans
- Danish-style Feta
- Fresh Parsley
- Green Leaves
- Lemon Juice
- NOMU Spanish Rub
- Pumpkin Seeds
- Sliced Pork Chorizo
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MAKE THE MARINADE
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Toss through the drained beans and the pepper slices. Set aside to marinate.
FRY THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo until golden, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Roughly chop.
CHARRED MARROWS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow rounds until charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a drizzle of the lemon juice (to taste), a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & peppers. Top with the charred baby marrow and the chorizo. Crumble over the drained feta and sprinkle over the pumpkin seeds. Garnish with the remaining parsley. Delish, Chef!
NOMU Spanish Rub - 10ml
Fresh Parsley - 3g
Cannellini Beans - 120g
Bell Pepper - 1
Sliced Pork Chorizo - 30g
Baby Marrow - 200g
Green Leaves - 20g
Lemon Juice - 10ml
Danish-style Feta - 30g
Pumpkin Seeds - 10g
MAKE THE MARINADE
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Toss through the drained beans and the pepper slices. Set aside to marinate.
FRY THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo until golden, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Roughly chop.
CHARRED MARROWS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow rounds until charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a drizzle of the lemon juice (to taste), a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & peppers. Top with the charred baby marrow and the chorizo. Crumble over the drained feta and sprinkle over the pumpkin seeds. Garnish with the remaining parsley. Delish, Chef!
NOMU Spanish Rub - 20ml
Fresh Parsley - 5g
Cannellini Beans - 240g
Bell Pepper - 1
Sliced Pork Chorizo - 60g
Baby Marrow - 400g
Green Leaves - 40g
Lemon Juice - 20ml
Danish-style Feta - 60g
Pumpkin Seeds - 20g
MAKE THE MARINADE
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Toss through the drained beans and the pepper slices. Set aside to marinate.
FRY THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo until golden, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Roughly chop.
CHARRED MARROWS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow rounds until charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a drizzle of the lemon juice (to taste), a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & peppers. Top with the charred baby marrow and the chorizo. Crumble over the drained feta and sprinkle over the pumpkin seeds. Garnish with the remaining parsley. Delish, Chef!
NOMU Spanish Rub - 30ml
Fresh Parsley - 8g
Cannellini Beans - 360g
Bell Peppers - 2
Sliced Pork Chorizo - 90g
Baby Marrow - 600g
Green Leaves - 60g
Lemon Juice - 30ml
Danish-style Feta - 90g
Pumpkin Seeds - 30g
MAKE THE MARINADE
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Toss through the drained beans and the pepper slices. Set aside to marinate.
FRY THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo until golden, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Roughly chop.
CHARRED MARROWS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow rounds until charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a drizzle of the lemon juice (to taste), a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & peppers. Top with the charred baby marrow and the chorizo. Crumble over the drained feta and sprinkle over the pumpkin seeds. Garnish with the remaining parsley. Delish, Chef!
NOMU Spanish Rub - 40ml
Fresh Parsley - 10g
Cannellini Beans - 480g
Bell Peppers - 2
Sliced Pork Chorizo - 120g
Baby Marrow - 800g
Green Leaves - 80g
Lemon Juice - 40ml
Danish-style Feta - 120g
Pumpkin Seeds - 40g
Woolies Products in this dish
