Fresh, creamy, tangy, and earthy, this salad brings the A-game when it comes to balancing the saltiness of chorizo in a dish. Baby spinach & rocket are tossed together with sun-dried tomatoes and mild cucumber rounds. Finished with a herbaceous Pesto Princess Basil Pesto sauce.
Feta, Chorizo & Sun-dried Tomato Salad
Feta, Chorizo & Sun-dried Tomato Salad
with a basil pesto dressing
Hands on Time: 10 - 15 minutes
Overall Time: 10 - 15 minutes
Ingredients:
- Baby Spinach and Rocket
- Cucumber
- Danish-style Feta
- Green Leaves
- Pesto Princess Chimichurri Sauce
- Sliced Pork Chorizo
- Sun-Dried Tomatoes
From your kitchen:
- Salt & Pepper
- Water
BASIL PESTO SAUCE
In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency.
ASSEMBLE THE SALAD
In a bowl, toss together the shredded salad leaves, the drained sun-dried tomatoes, the cucumber rounds, and the drained feta. Top with the chopped chorizo. Drizzle over the loosened pesto. Enjoy, Chef!
Pesto Princess Chimichurri Sauce - 1
Green Leaves - 40g
Sun-dried Tomatoes - 20g
Cucumber - 50g
Danish-style Feta - 30g
Sliced Pork Chorizo - 30g
BASIL PESTO SAUCE
In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency.
ASSEMBLE THE SALAD
In a bowl, toss together the shredded salad leaves, the drained sun-dried tomatoes, the cucumber rounds, and the drained feta. Top with the chopped chorizo. Drizzle over the loosened pesto. Enjoy, Chef!
Pesto Princess Chimichurri Sauce - 1
Green Leaves - 80g
Sun-dried Tomatoes - 40g
Cucumber - 100g
Danish-style Feta - 60g
Sliced Pork Chorizo - 60g
BASIL PESTO SAUCE
In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency.
ASSEMBLE THE SALAD
In a bowl, toss together the shredded salad leaves, the drained sun-dried tomatoes, the cucumber rounds, and the drained feta. Top with the chopped chorizo. Drizzle over the loosened pesto. Enjoy, Chef!
Pesto Princess Chimichurri Sauce - 1
Baby Spinach and Rocket - 120g
Sun-dried Tomatoes - 60g
Cucumber - 150g
Danish-style Feta - 90g
Sliced Pork Chorizo - 90g
BASIL PESTO SAUCE
In a bowl, loosen the pesto with water in 5ml increments until drizzling consistency.
ASSEMBLE THE SALAD
In a bowl, toss together the shredded salad leaves, the drained sun-dried tomatoes, the cucumber rounds, and the drained feta. Top with the chopped chorizo. Drizzle over the loosened pesto. Enjoy, Chef!
Pesto Princess Chimichurri Sauce - 1
Green Leaves - 160g
Sun-dried Tomatoes - 80g
Cucumber - 200g
Danish-style Feta - 120g
Sliced Pork Chorizo - 120g
Woolies Products in this dish
