Gluten Free, High-Protein
Chorizo, manchego and potato crisp salad
20 mins
Easy
1 Serving
This salad borrows from the flavours of Spain: hot grilled chorizo (high in protein and vitamin B) alongside aged manchego cheese, which has good levels of vitamins A, D and E.
Brilliant Bases Used In This Recipe
About This Recipe
This salad borrows from the flavours of Spain – hot grilled chorizo, high in protein and B vitamins – alongside manchego cheese, which has good levels of a number of vitamins, including A, D and E.
These are brought together with thin potato crisps, high in vitamins, minerals and antioxidants, sweet pimento peppers, and a selection of green leaves to produce a truly delicious but oh-so-simple salad
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
Ingredients
75g/2.6oz quality chorizo
50g/1.8oz manchego cheese
1 x small waxy potato
5tsp sweet pickled mini peppers
75g/2.6oz romaine/cos/baby lettuce
3tsp Jerez sherry vinegar
3tsp extra virgin olive oil
Nutrition Per Serving
Calories
497
Fats
36G
Carbs
17G
Protein
25G
Method
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Slice the potatoes very thinly with a knife or mandolin
Slice the chorizo into 1cm/0.5 inch pieces
Toss the chorizo and potatoes together on a baking sheet and place in the oven for 10-15 minutes, tossing occasionally.
Remove from the oven when crisp
In a clean large bowl add the washed leaves, season with a sprinkle of sea salt crystals, black pepper and olive oil
Add in the sliced sweet pimento peppers, toss together with the chorizo, potatoes and any residual oils
Add the diced manchego and an extra shake of vinegar
Build the salad in layers, adding additional shavings of the manchego to finish
