Our Recipes

Salumi Chorizo, Apple, Parsley & Lentil Salad with Chermoula

prep.

40 MINS cooking

Serves

Ingredients

  • 1/2 tbs extra virgin olive oil
  • 2 Salumi chorizo, halved lengthways and sliced on the diagonal
  • 1 green apple - julienned
  • 1 head radicchio - core removed and roughly chopped
  • 1.5 cups cooked lentils
  • 1 bunch parsley - washed and leaves picked

Dressing

  • 15ml lemon juice
  • 30ml verjuice
  • 50ml extra virgin olive oil
  • 1tsp dijon mustard
  • 1 tsp smoked paprika
  • 1 clove garlic, peeled and minced
  • Salt and pepper to taste

Chermoula

  • 1 bunch parsley, leaves picked
  • 1 bunch coriander, washed
  • 1 garlic clove, peeled and finely chopped
  • zest and juice of 1 lemon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 2tbs extra virgin olive oil
  • Salt and pepper to taste

prep.

40 MINS cooking

Serves

Method

STEP 1

For the dressing, place all of the ingredients into a jar and shake well until they come together.

STEP 2

For the chermoula, place all of the ingredients into a small blender and pulse until they come together.

STEP 3

Place a large frying pan over a high heat. Add in the olive oil and Salumi chorizo and colour the chorizo for two minutes or until it’s golden.

STEP 4

Place all of the ingredients for the salad in a large mixing bowl, dress generously with the dressing, season with salt and pepper and gently toss together.

STEP 5

Transfer the salad onto your serving plate and spoon over a few dots of the chermoula.

  Photo by Kitti Gould
Ingredients
Method

Ingredients

  • 1/2 tbs extra virgin olive oil
  • 2 Salumi chorizo, halved lengthways and sliced on the diagonal
  • 1 green apple - julienned
  • 1 head radicchio - core removed and roughly chopped
  • 1.5 cups cooked lentils
  • 1 bunch parsley - washed and leaves picked

Dressing

  • 15ml lemon juice
  • 30ml verjuice
  • 50ml extra virgin olive oil
  • 1tsp dijon mustard
  • 1 tsp smoked paprika
  • 1 clove garlic, peeled and minced
  • Salt and pepper to taste

Chermoula

  • 1 bunch parsley, leaves picked
  • 1 bunch coriander, washed
  • 1 garlic clove, peeled and finely chopped
  • zest and juice of 1 lemon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 2tbs extra virgin olive oil
  • Salt and pepper to taste

Method

STEP 1

For the dressing, place all of the ingredients into a jar and shake well until they come together.

STEP 2

For the chermoula, place all of the ingredients into a small blender and pulse until they come together.

STEP 3

Place a large frying pan over a high heat. Add in the olive oil and Salumi chorizo and colour the chorizo for two minutes or until it’s golden.

STEP 4

Place all of the ingredients for the salad in a large mixing bowl, dress generously with the dressing, season with salt and pepper and gently toss together.

STEP 5

Transfer the salad onto your serving plate and spoon over a few dots of the chermoula.

  Photo by Kitti Gould
In The Country Cookbook
Recipe Featured In
Cookbook | In the Country
AUD $40.00
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