Cannellini beans and red 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 drained feta and sprinkle over some pumpkin seeds, and you’ve got yourself an unforgettable salad, Chef!
Cannellini Bean & Chorizo Salad
Cannellini Bean & Chorizo Salad
with baby marrow, red bell pepper & fresh lemon
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Cannellini Beans
- Danish-style Feta
- Fresh Parsley
- Green Leaves
- Lemon
- Lemons
- NOMU Spanish Rub
- Pork Chorizo
- Pumpkin Seeds
- Red Bell Pepper
- Red Bell Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
Woolies Products in this dish
