A mouthwatering salad medley, Chef! Featuring salty chorizo, charred zucchini strips, blistered baby tomatoes & rich kidney beans. Served on a bed of fresh salad greens and drizzled with a honey-mustard dressing. A quick, easy dinner that’s even quicker and easier to devour.
Warm Zucchini & Chorizo Salad
Warm Zucchini & Chorizo Salad
with blistered cherry tomatoes
Hands on Time: 20 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Honey-Mustard Dressing
- Kidney Beans
- Salad Leaves
- Sliced Pork Chorizo
- Zucchini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BABY TOMATOES & BEANS
Place a pan over medium heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Add the drained kidney beans and fry until warmed through, 1-2 minutes.
ZUCCHINI
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the zucchini strips until charred, 3-4 minutes per side. Remove from the pan and season.
HONEY, I ATE THE SALAD
Plate up the shredded leaves. Top with the charred tomato & bean mix, the fried marrow strips, and the chopped chorizo. Drizzle over the honey mustard dressing (to taste), and season.
Baby Tomatoes - 80g
Kidney Beans - 120g
Zucchini - 100g
Salad Leaves - 40g
Sliced Pork Chorizo - 30g
Honey Mustard Dressing - 50ml
BABY TOMATOES & BEANS
Place a pan over medium heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Add the drained kidney beans and fry until warmed through, 1-2 minutes.
ZUCCHINI
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the zucchini strips until charred, 3-4 minutes per side. Remove from the pan and season.
HONEY, I ATE THE SALAD
Plate up the shredded leaves. Top with the charred tomato & bean mix, the fried marrow strips, and the chopped chorizo. Drizzle over the honey mustard dressing (to taste), and season.
Baby Tomatoes - 160g
Kidney Beans - 240g
Zucchini - 200g
Salad Leaves - 80g
Sliced Pork Chorizo - 60g
Honey Mustard Dressing - 100ml
BABY TOMATOES & BEANS
Place a pan over medium heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener (to taste) and seasoning. Add the drained kidney beans and fry until warmed through, 1-2 minutes.
ZUCCHINI
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the zucchini strips until charred, 3-4 minutes per side. Remove from the pan and season.
HONEY, I ATE THE SALAD
Plate up the shredded leaves. Top with the charred tomato & bean mix, the fried marrow strips, and the chopped chorizo. Drizzle over the honey mustard dressing (to taste), and season.
Baby Tomatoes - 240g
Kidney Beans - 360g
Zucchini - 300g
Salad Leaves - 120g
Sliced Pork Chorizo - 90g
Honey Mustard Dressing - 150ml
BABY TOMATOES & BEANS
Place a pan over medium heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener (to taste) and seasoning. Add the drained kidney beans and fry until warmed through, 1-2 minutes.
ZUCCHINI
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the zucchini strips until charred, 3-4 minutes per side. Remove from the pan and season.
HONEY, I ATE THE SALAD
Plate up the shredded leaves. Top with the charred tomato & bean mix, the fried marrow strips, and the chopped chorizo. Drizzle over the honey mustard dressing (to taste), and season.
Baby Tomatoes - 320g
Kidney Beans - 480g
Zucchini - 400g
Salad Leaves - 160g
Sliced Pork Chorizo - 120g
Honey Mustard Dressing - 200ml
Woolies Products in this dish
