Luno’s Cannellini Bean & Chorizo Salad

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

with baby marrow, red bell pepper & fresh lemon

4.7

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Luno’s Cannellini Bean & Chorizo Salad
  1. 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.

  2. 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.

  3. 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.

  4. FRESH & SIMPLE

    In a salad bowl, combine the rinsed Green Leaves, a squeeze of Lemon Juice, a drizzle of olive oil, and seasoning.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. FRESH & SIMPLE

    In a salad bowl, combine the rinsed Green Leaves, a squeeze of Lemon Juice, a drizzle of olive oil, and seasoning.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. FRESH & SIMPLE

    In a salad bowl, combine the rinsed Green Leaves, a squeeze of Lemon Juice, a drizzle of olive oil, and seasoning.

  5. 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!

  1. 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.

  2. 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.

  3. 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.

  4. FRESH & SIMPLE

    In a salad bowl, combine the rinsed Green Leaves, a squeeze of Lemon Juice, a drizzle of olive oil, and seasoning.

  5. 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!

Frequently Asked Questions

What is the preparation time for Luno’s Cannellini Bean & Chorizo Salad?

The preparation time for Luno’s Cannellini Bean & Chorizo Salad with baby marrow, red bell pepper & fresh lemon is between 20 and 25 minutes.

What is the total time required to make Luno’s Cannellini Bean & Chorizo Salad with baby marrow, red bell pepper & fresh lemon?

The total time required to make Luno’s Cannellini Bean & Chorizo Salad with baby marrow, red bell pepper & fresh lemon is between 30 and 35 minutes.

How many servings does Luno’s Cannellini Bean & Chorizo Salad provide?

4 servings

What are the main ingredients in Luno’s Cannellini Bean & Chorizo Salad?

Baby Marrow, Cannellini Beans, Danish-style Feta, Fresh Parsley, Green Leaves, Green Pepper, Lemon Juice, NOMU Spanish Rub, Pork Chorizo, Pumpkin Seeds

What is the nutritional information of Luno’s Cannellini Bean & Chorizo Salad?

Calories: 466, Carbs: 49 grams, Fat: grams, Protein: 26.8 grams, Sugar: 12.8 grams, Salt: 1474 grams

How do I prepare Luno’s Cannellini Bean & Chorizo Salad?

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! FRESH & SIMPLE: In a salad bowl, combine the rinsed green leaves, a squeeze of lemon juice, a drizzle of olive oil, and seasoning. 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. 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. 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.

What should be prepared from my kitchen to make Luno’s Cannellini Bean & Chorizo Salad?

Baby Marrow, Cannellini Beans, Danish-style Feta, Fresh Parsley, Green Leaves, Green Pepper, Lemon Juice, NOMU Spanish Rub, Pork Chorizo, Pumpkin Seeds

How many calories does Luno’s Cannellini Bean & Chorizo Salad have?

466 calories

How much fat content does Luno’s Cannellini Bean & Chorizo Salad have?

grams

Woolies Products in this dish

Photo of Green Peppers 2 pk

Green Peppers 2 Pk

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Green Peppers 600 g

Green Peppers 600 G

Photo of Pumpkin Seeds 250 g

Pumpkin Seeds 250 G

Photo of Cannellini Beans in Brine 400 g

Cannellini Beans In Brine 400 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of Baby Marrows 350 g

Baby Marrows 350 G

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