eCook Meal
White Bean & Chorizo Salad
with baby marrow, bell pepper & lemon juice
White beans and 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 feta and sprinkle over some pumpkin seeds.
Serving guide
Choose your portion size.
MAKE THE MARINADE
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped Parsley, and seasoning. Toss through the drained beans and the pepper slices. Set aside to marinate.
FRY THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo until golden, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Roughly chop.
CHARRED MARROWS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow rounds until charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a drizzle of the lemon juice (to taste), a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & peppers. 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. Delish, Chef!
MAKE THE MARINADE
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped Parsley, and seasoning. Toss through the drained beans and the pepper slices. Set aside to marinate.
FRY THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo until golden, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Roughly chop.
CHARRED MARROWS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow rounds until charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a drizzle of the lemon juice (to taste), a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & peppers. 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. Delish, Chef!
MAKE THE MARINADE
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped Parsley, and seasoning. Toss through the drained beans and the pepper slices. Set aside to marinate.
FRY THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo until golden, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Roughly chop.
CHARRED MARROWS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow rounds until charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a drizzle of the lemon juice (to taste), a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & peppers. 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. Delish, Chef!
MAKE THE MARINADE
In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped Parsley, and seasoning. Toss through the drained beans and the pepper slices. Set aside to marinate.
FRY THE CHORIZO
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo until golden, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Roughly chop.
CHARRED MARROWS
Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow rounds until charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season.
FRESH & SIMPLE
In a salad bowl, combine the rinsed green leaves, a drizzle of the lemon juice (to taste), a drizzle of olive oil, and seasoning.
SERVE THAT SALAD!
Make a bed of the dressed leaves and scatter over the marinated beans & peppers. 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. Delish, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R168.59
for 4 servings · R42.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Baby Marrow needs 800 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 1.78× packR74.65
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
- Sliced Pork Chorizo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for White Bean & Chorizo Salad?
The preparation time for White Bean & Chorizo Salad with baby marrow, bell pepper & lemon juice is between 20 and 25 minutes.
What is the total time required to make White Bean & Chorizo Salad with baby marrow, bell pepper & lemon juice?
The total time required to make White Bean & Chorizo Salad with baby marrow, bell pepper & lemon juice is between 30 and 35 minutes.
How many servings does White Bean & Chorizo Salad provide?
4 servings
What are the main ingredients in White Bean & Chorizo Salad?
Baby Marrow, Bell Pepper, Cannellini Beans, Feta, Green Leaves, Lemon Juice, NOMU Spanish Rub, Parsley, Pork Chorizo, Pumpkin Seeds
What is the nutritional information of White Bean & Chorizo Salad?
Calories: 477, Carbs: 47 grams, Fat: grams, Protein: 27.5 grams, Sugar: 12.6 grams, Salt: 1525 grams
How do I prepare White Bean & Chorizo Salad?
SERVE THAT SALAD!: Make a bed of the dressed leaves and scatter over the marinated beans & peppers. 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. Delish, Chef! CHARRED MARROWS: Return the pan to medium-high heat with a drizzle of oil (if necessary). When hot, fry the baby marrow rounds until charred but still al dente, 3-4 minutes (shifting occasionally). Remove from the pan and season. FRY THE CHORIZO: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the chorizo until golden, 2-3 minutes (shifting as it colours). Remove from the pan and drain on paper towel. Roughly chop. MAKE THE MARINADE: In a bowl, combine the NOMU rub, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Toss through the drained beans and the pepper slices. Set aside to marinate. FRESH & SIMPLE: In a salad bowl, combine the rinsed green leaves, a drizzle of the lemon juice (to taste), a drizzle of olive oil, and seasoning.
What should be prepared from my kitchen to make White Bean & Chorizo Salad?
Baby Marrow, Bell Pepper, Cannellini Beans, Feta, Green Leaves, Lemon Juice, NOMU Spanish Rub, Parsley, Pork Chorizo, Pumpkin Seeds
How many calories does White Bean & Chorizo Salad have?
477 calories
How much fat content does White Bean & Chorizo Salad have?
grams