Chargrilled Chorizo, Asparagus & Broccolini Salad with Persian Feta

Published 15th November, 2019

Cuisine: Australian   Serves: 4

Preparation: 15 Mins   Cooking: 5 Mins


  • 2 Barossa Fine Foods Chorizo, sliced
  • 2 Bunches Asparagus
  • 1 Bunch Broccolini
  • 1 Avocado
  • 2 Cups Mixed Salad Leaves
  • 180gm Persian Feta
  • 50gm Almonds, roughly chopped
  • 2 tbls Olive Oil
  • Sea Salt
  • Cracked Black Pepper
  • Balsamic Glaze, to serve


  1. Preheat barbecue grill plate, wash and trim the asparagus spears and broccolini, drizzle with olive oil and sprinkle with sea salt. Chargrill the chorizo slices until they are golden brown & the vegetables until just cooked through. Remove from the grill and set aside.
  2. Arrange the salad leaves on a platter, slice the avocado, asparagus & broccolini add to the leaves, top with the chorizo slices. Crumble over the Persian feta, sprinkle with the chopped almonds and cracked black pepper. Serve with a drizzle of olive oil and balsamic glaze.