Chargrilled Chorizo, Asparagus & Broccolini Salad with Persian Feta
Published 15th November, 2019
Cuisine: Australian Serves: 4
Preparation: 15 Mins Cooking: 5 Mins
Ingredients
- 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
Method
- 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.
- 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.
