Pepper and chorizo salad

Pepper and chorizo salad

No chorizo? Leftover roast meat works well, too

By , 23 August 2016

(7 votes)

Pepper and chorizo salad

  • 15 Mins

  • Serves: 4

Nutritional Info
Each 226g serving contains

  • Energy

    833KJ

    199KCAL

    10%

  • Fat

    9.0g

    med

    13%

  • Saturates

    3.2g

    low

    16%

  • Sugars

    6.3g

    low

    7%

  • Salt

    1.58g

    med

    26%
of your reference intake.
Typical energy values per 100g: 368kJ/88kcal.
Ingredients
  • 1tbsp olive oil
  • 100g Asda Chorizo Sausage, cut into 1⁄2cm slices
  • 1 large red pepper, roughly chopped
  • 1 large carrot, peeled and diced
  • 1 clove garlic, peeled and crushed
  • 1 red onion, sliced
  • 100g sliced curly kale
  • 400g can green lentils, drained
  • 1tbsp chopped parsley
  • 1tsp wine vinegar
Method

  • Heat the oil in a large frying pan and fry the chorizo for 3-4 mins until just starting to crisp.

  • Add the pepper, carrot, garlic and onion, and fry for 3-4 mins more.

  • Add the kale and lentils and stir fry for 1 min until the kale is wilted and lentils are hot.

  • Stir in the parsley and vinegar, and serve warm.