bohemianwanderer – This vibrant and protein-rich salad blends crispy chorizo, creamy butter beans, and fresh greens for a balanced, satisfying meal. Ideal for a quick weekday dinner or a healthy weekend lunch, it’s full of bold textures and punchy flavors. The hero of the dish is the thick, tangy coriander dressing, which brings all the ingredients together beautifully.
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Start by preheating the oven to 200C (180C fan)/390F/gas 6. Place 1 tablespoon of olive oil, chorizo chunks, and well-rinsed butter beans into a shallow roasting tray. Toss them together to coat everything evenly, then roast for 20 to 25 minutes. The chorizo will crisp up, and the butter beans will develop a golden, crunchy texture that adds depth to the salad.
While the chorizo and beans roast, blanch the Tenderstem broccoli. Pour boiling water over the chopped broccoli in a bowl, leave for two minutes, then drain well. This quick blanch softens the broccoli without losing its crunch or vibrant green color.
For the dressing, use a high-speed blender to combine coriander (both leaves and stems), parmesan, pumpkin seeds, 50ml olive oil, an egg yolk, lemon juice, and a teaspoon of salt. Blend until you get a pale green dressing with a texture slightly looser than mayonnaise. Taste and adjust the salt and lemon to your preference for perfect balance.
Assemble and Serve This Wholesome, High-Protein Chorizo Salad
As you prepare to serve, take the roughly shredded little gem lettuce and place it in a large bowl. Add the blanched Tenderstem broccoli, then toss both with about a third of the coriander dressing. This ensures the greens are well coated without becoming soggy.
Divide the dressed greens between two plates. Spoon over dots of the remaining dressing to add color and flavor. Finally, remove the roasted chorizo and butter beans from the oven and scatter them generously over the salads.
Serve the dish immediately while the chorizo and beans are still warm and crisp. The combination of hot and cold elements adds contrast, making each bite satisfying and flavorful.
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This dish offers an excellent balance of protein, fiber, and healthy fats, thanks to the olive oil, pumpkin seeds, and legumes. The dressing adds complexity without being heavy, making it suitable for those seeking a lighter meal that doesn’t compromise on taste. With just 15 minutes of prep and 25 minutes of cooking time, this salad proves that fast food can also be fresh and nutritious.
