Pepper and chorizo salad

Pepper and chorizo salad

No chorizo? Leftover roast meat works well, too

By , 23 August 2016
Pepper and chorizo salad
  • Ready in: 15 mins
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 226g serving contains
  • Cals 199
    10%
  • Fat 9.0
    13%
  • Sat Fat 3.2
    16%
  • Sugar 6.3
    7%
  • Salt 1.58
    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.