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Summer Salad with Manchego and Chorizo

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Summer Salad with Manchego and Chorizo
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Summer Salad with Manchego and Chorizo

Added by: on Jun 4th, 2017
We have just had a wonderful holiday in the Caribbean and now it is back to reality with a bump....piles of washing, tight jeans and post holiday blues. Despite definitely gaining a few pounds, the diet isn't going to start until Monday so we decided to cook a couple of nice meals over the .. more >
Rating:
0
Prep Time:
10 min
Cook Time:
10 min
Ready In:
20 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 350g broad beans
  • 210 peas (frozen or fresh)
  • 150g chorizo
  • 100g rocket or watercress or lambs lettuce
  • 100g Manchego cheese, cubed
  • 10g fresh mint, sliced
  • 1/2 Zest and juice of lemon
Nutrition Facts
Summer Salad with Manchego and Chorizo

Servings Per Recipe: 4

Amount Per Serving

Calories: 345

  • Total Fat: 22.6 g
  •     Saturated Fat: 10.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 56.8 mg
  • Sodium: 628.8 mg
  • Total Carbs: 14.7 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 3.4 g
  • Protein: 20.9 g
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Directions:

1

Start by podding the broad beans - I found this to be a brilliant job for my daughter Arabella. Meanwhile as I was using frozen peas, I began by cooking these in boiling water for 4-5 minutes (according to the packet's instructions). Once ready, drain and then refresh under cold running water. If you are using fresh peas, these will only take 3 minutes and so you could cook these with the broad beans (however I did mine separately).

2

If like me you are using frozen peas, cook the broad beans next in boiling water for 3 minutes and then rinse with cold water once again.

3

Add the broad beans and peas to a large bowl with the lettuce, mint, lemon juice and lemon zest and season.

4

Meanwhile either barbecue the chorizo or cut it into slices and fry it in a pan until cooked through.

5

Cut the cheese into cubes and then add the cheese and chorizo to the salad, mix and serve.

6

This tasted really fresh and summery and was the perfect accompaniment to a barbecue lunch. My husband Pascal reckoned it tasted "too healthy" and would have added a dollop of olive oil or a portion of pasta. Personally I wasn't complaining, I loved the lemon and mint as it was a reminder that winter is over (although according to the weather forecast it might be back next week)! This is a great side and even though I don't like to tell my husband he is right (ever), I think it would also taste great with some pasta and a good glug of olive oil mixed in.

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