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Romesco Inspired Chopped Salad

serves
Serves 2
time
20 mins
level
Beginner
This is our take on a chopped salad - Romesco style. Quite possibly the most rewarding bowl to make AND munch - it's easy, breezy and ready in 20 mins. Feel free to use any leftover veg you have in your fridge!

Romesco Inspired Chopped Salad

serves
Serves 2
time
20 mins
level
Beginner
This is our take on a chopped salad - Romesco style. Quite possibly the most rewarding bowl to make AND munch - it's easy, breezy and ready in 20 mins. Feel free to use any leftover veg you have in your fridge!

Ingrédients

  • 400g tin chickpeas
  • 2tbsp paprika
  • 150g cavolo nero
  • 150g tenderstem broccoli
  • 2 whole roasted red peppers
  • Handful whole almonds
  • Bunch flat leaf parsley 
  • Handful of rocket leaves
  • 250g pouch Merchant Gourmet Wholegrain Spelt
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Méthode

  1. Heat your grill to high. Massage your cavolo nero with a little oil and salt. Place on a baking tray and under the grill for 5-10 minutes until it the edges have crisped up. 
  2. Drain and rinse the tinned chickpeas and place into a baking tray with the paprika and 1 tbsp olive oil, making sure they are evenly covered. Cook for 10 mins until crispy.
  3. Meanwhile, steam your broccoli in a pan over a low heat until al dente. This should only take a few minutes. 
  4. Layer your crunchy cavolo nero, cooked broccoli and roasted red peppers on a chopping board. With a large knife roughly chop until all ingredients are in large chunks. Add the parsley and almonds and repeat. 
  5. Put the chopped ingredients into a large bowl with the rocket leaves and combine well. 
  6. Pour the Merchant Gourmet Spelt straight from the packet into the bowl. Add the crunchy chickpeas and mix together. 
  7. Make a simple vinaigrette by combining 1 tbsp balsamic vinegar with 2 tbsp of olive oil. Pour into the salad, give it one last mix and enjoy!

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