Tuck into a flavourful and hearty warm salad featuring smoky chorizo and crispy roasted carrot and cannellini beans, all seasoned with a fragrant NOMU Italian rub. This satisfying bowl is topped with creamy ricotta cheese, fresh basil, and sweet slices of plum, finished with a bright balsamic-lemon dressing.
Painted Wolf’s Chorizo & Stonefruit
Painted Wolf’s Chorizo & Stonefruit
with ricotta & hazelnuts
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Balsamic Reduction
- Cannellini Beans
- Carrot
- Fresh Basil
- Hazelnuts
- Lemon Juice
- NOMU Italian Rub
- Plum/s
- Plums
- Ricotta Cheese
- Sliced Pork Chorizo
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CRISPY BEANS
In a bowl, combine the beans with the remaining NOMU rub, a drizzle of oil, and seasoning. When the roast reaches the halfway mark, scatter the beans over and roast until crispy.
CHORIZO
When the roast has 3-5 minutes remaining, mix in the chorizo, and roast until warmed through. In the final 2-3 minutes, scatter over the nuts.
DRESSING
In a bowl, add the balsamic, lemon juice, and a generous drizzle of olive oil. Mix to emulsify.
DINNER IS READY
Toss the basil through the roast. Bowl up the loaded salad, and crumble over the ricotta. Drizzle over the dressing and scatter over the stonefruit. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
CRISPY BEANS
In a bowl, combine the beans with the remaining NOMU rub, a drizzle of oil, and seasoning. When the roast reaches the halfway mark, scatter the beans over and roast until crispy.
CHORIZO
When the roast has 3-5 minutes remaining, mix in the chorizo, and roast until warmed through. In the final 2-3 minutes, scatter over the nuts.
DRESSING
In a bowl, add the balsamic, lemon juice, and a generous drizzle of olive oil. Mix to emulsify.
DINNER IS READY
Toss the basil through the roast. Bowl up the loaded salad, and crumble over the ricotta. Drizzle over the dressing and scatter over the stonefruit. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CRISPY BEANS
In a bowl, combine the beans with the remaining NOMU rub, a drizzle of oil, and seasoning. When the roast reaches the halfway mark, scatter the beans over and roast until crispy.
CHORIZO
When the roast has 3-5 minutes remaining, mix in the chorizo, and roast until warmed through. In the final 2-3 minutes, scatter over the nuts.
DRESSING
In a bowl, add the balsamic, lemon juice, and a generous drizzle of olive oil. Mix to emulsify.
DINNER IS READY
Toss the basil through the roast. Bowl up the loaded salad, and crumble over the ricotta. Drizzle over the dressing and scatter over the stonefruit. Cheers, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
CRISPY BEANS
In a bowl, combine the beans with the remaining NOMU rub, a drizzle of oil, and seasoning. When the roast reaches the halfway mark, scatter the beans over and roast until crispy.
CHORIZO
When the roast has 3-5 minutes remaining, mix in the chorizo, and roast until warmed through. In the final 2-3 minutes, scatter over the nuts.
DRESSING
In a bowl, add the balsamic, lemon juice, and a generous drizzle of olive oil. Mix to emulsify.
DINNER IS READY
Toss the basil through the roast. Bowl up the loaded salad, and crumble over the ricotta. Drizzle over the dressing and scatter over the stonefruit. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Painted Wolf’s Chorizo & Stonefruit?
The preparation time for Painted Wolf’s Chorizo & Stonefruit with ricotta & hazelnuts is between 25 and 45 minutes.
What is the total time required to make Painted Wolf’s Chorizo & Stonefruit with ricotta & hazelnuts?
The total time required to make Painted Wolf’s Chorizo & Stonefruit with ricotta & hazelnuts is between 40 and 60 minutes.
How many servings does Painted Wolf’s Chorizo & Stonefruit provide?
4 servings
What are the main ingredients in Painted Wolf’s Chorizo & Stonefruit?
Balsamic Reduction, Cannellini Beans, Carrot, Fresh Basil, Hazelnuts, Lemon Juice, NOMU Italian Rub, Plum/s, Plums, Ricotta Cheese, Sliced Pork Chorizo
What is the nutritional information of Painted Wolf’s Chorizo & Stonefruit?
Calories: 554, Carbs: 70.6 grams, Fat: grams, Protein: 26.8 grams, Sugar: 39 grams, Salt: 1272.1 grams
How do I prepare Painted Wolf’s Chorizo & Stonefruit?
DINNER IS READY: Toss the basil through the roast. Bowl up the loaded salad, and crumble over the ricotta. Drizzle over the dressing and scatter over the stonefruit. Cheers, Chef! DRESSING: In a bowl, add the balsamic, lemon juice, and a generous drizzle of olive oil. Mix to emulsify. CHORIZO: When the roast has 3-5 minutes remaining, mix in the chorizo, and roast until warmed through. In the final 2-3 minutes, scatter over the nuts. CRISPY BEANS: In a bowl, combine the beans with the remaining NOMU rub, a drizzle of oil, and seasoning. When the roast reaches the halfway mark, scatter the beans over and roast until crispy. ROAST: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil, ½ of the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Painted Wolf’s Chorizo & Stonefruit?
Balsamic Reduction, Cannellini Beans, Carrot, Fresh Basil, Hazelnuts, Lemon Juice, NOMU Italian Rub, Plum/s, Plums, Ricotta Cheese, Sliced Pork Chorizo
How many calories does Painted Wolf’s Chorizo & Stonefruit have?
554 calories
How much fat content does Painted Wolf’s Chorizo & Stonefruit have?
grams
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