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Chorizo & squash salad recipe

6 ratings

Crisp morsels of diced chorizo and burly croutons of fried ciabatta combine to give this fresh and vibrant squash and sweet potato salad a satisfying crunch. The fact the recipe contains just five ingredients is an added benefit. See method

Serves 4
5 mins to prepare and 25 mins to cook
371 calories / serving
Dairy-free

Ingredients

600g pack butternut squash & sweet potato soup mix
130g pack diced chorizo
2 ciabatta rolls
80g bag watercress, spinach & rocket
1 tsp low fat balsamic dressing

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
1555kj
371kcal 19%
Fat
15g 22%
Saturates
4g 22%
Sugars
10g 11%
Salt
1.9g 32%

of the reference intake
Carbohydrate 42.1g Protein 14g Fibre 5.3g

Method

Heat ½ tbsp vegetable oil in a large, lidded frying pan over a medium- low heat. Add 1⁄2 a 600g pack Butternut Squash & Sweet Potato Soup Mix, cover and cook for 10 mins.
Remove the lid, stir and cook for another 5 mins until the veg is tender and caramelised. Set aside; repeat with the remaining vegetable mix. Meanwhile, heat a separate frying pan over a medium-low heat and fry a 130g pack Diced Chorizo for 3-5 mins until crisp and releasing its oil. Scoop out with a slotted spoon and set aside, leaving the oil in the pan.
Cut 2 Ciabatta Rolls into croutons and fry in the chorizo oil for 3-5 mins over a medium heat until toasted and crisp. Divide an 80g bag Watercress, Spinach & Rocket between 4 plates, then top with the cooked veg mix, the chorizo and the ciabatta croutons. Drizzle each with 1 tsp Low Fat Balsamic Dressing to serve.

See more Hearty Salad recipes.