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.
Luno’s Cannellini Bean & Chorizo Salad
Luno’s 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
- Green Pepper
- Lemon Juice
- NOMU Spanish Rub
- Pork Chorizo
- Pumpkin Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
FIRST THINGS FIRST
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Toss through the drained cannellini beans and the pepper slices. Set aside to marinate.
CH-CH-CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo for 2-3 minutes until golden, shifting as it colours. Remove from the pan and drain on paper towel.
THAT’S THE STUFF, BABY!
Return the pan to a medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow chunks for 3-4 minutes until charred but still al dente, shifting occasionally. Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & pepper. 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 and serve with any remaining lemon wedges on the side. Delish, Chef!
NOMU Spanish Rub - 10ml
Fresh Parsley - 1
Cannellini Beans - 120g
Green Pepper - 1
Pork Chorizo - 30g
Baby Marrow - 200g
Green Leaves - 20g
Lemon Juice - 1
Danish-style Feta - 25g
Pumpkin Seeds - 10g
FIRST THINGS FIRST
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Toss through the drained cannellini beans and the pepper slices. Set aside to marinate.
CH-CH-CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo for 2-3 minutes until golden, shifting as it colours. Remove from the pan and drain on paper towel.
THAT’S THE STUFF, BABY!
Return the pan to a medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow chunks for 3-4 minutes until charred but still al dente, shifting occasionally. Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & pepper. 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 and serve with any remaining lemon wedges on the side. Delish, Chef!
NOMU Spanish Rub - 20ml
Fresh Parsley - 1
Cannellini Beans - 240g
Green Pepper - 1
Pork Chorizo - 60g
Baby Marrow - 400g
Green Leaves - 40g
Lemon Juice - 1
Danish-style Feta - 50g
Pumpkin Seeds - 20g
FIRST THINGS FIRST
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Toss through the drained cannellini beans and the pepper slices. Set aside to marinate.
CH-CH-CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo for 2-3 minutes until golden, shifting as it colours. Remove from the pan and drain on paper towel.
THAT’S THE STUFF, BABY!
Return the pan to a medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow chunks for 3-4 minutes until charred but still al dente, shifting occasionally. Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & pepper. 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 and serve with any remaining lemon wedges on the side. Delish, Chef!
NOMU Spanish Rub - 30ml
Fresh Parsley - 1
Cannellini Beans - 360g
Green Pepper - 1
Pork Chorizo - 90g
Baby Marrow - 600g
Green Leaves - 60g
Lemon Juice - 1
Danish-style Feta - 75g
Pumpkin Seeds - 30g
FIRST THINGS FIRST
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Toss through the drained cannellini beans and the pepper slices. Set aside to marinate.
CH-CH-CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo for 2-3 minutes until golden, shifting as it colours. Remove from the pan and drain on paper towel.
THAT’S THE STUFF, BABY!
Return the pan to a medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow chunks for 3-4 minutes until charred but still al dente, shifting occasionally. Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a squeeze of lemon juice, a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & pepper. 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 and serve with any remaining lemon wedges on the side. Delish, Chef!
NOMU Spanish Rub - 40ml
Fresh Parsley - 1
Cannellini Beans - 480g
Green Pepper - 1
Pork Chorizo - 120g
Baby Marrow - 800g
Green Leaves - 80g
Lemon Juice - 1
Danish-style Feta - 100g
Pumpkin Seeds - 40g
Woolies Products in this dish
