A quick to make healthy and filling lunchtime salad. Spinach and rocket work well for the salad leaves. About 300-350 cal per portion. The pumpkin seed oil gives a nice nutty flavour to the salad leaves.
2 spring onions
1 tablespoon balsamic vinegar
1/2 tablespoon pumpkin seed oil
salt, to taste
1 bag mixed salad
10 cherry tomatoes
1 red capsicum
a few asparagus spears
2 hard-boiled eggs, peeled and sliced
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Finely chop the white parts of the spring onions and mix with the balsamic vinegar, pumpkin seed oil and pinch of salt in a salad bowl. Add the salad leaves, toss and set aside.
Cube the chorizo (~1cm sized) and fry to release the oils. Prick the cherry tomatoes, de-seed and slice the capsicum, slice the asparagus and slice the remaining spring onion, then add all to the frying pan. Fry off gently for 10 minutes.
Put the salad leaves on a plate and pour on the contents of the frypan. Add the sliced boiled egg.