Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
2
- 1tablespoons olive oil
- 1 handful small fresh coriander leaves, roughly chopped
- 250grams baby spinach leaves
- 150grams chorizo, roughly chopped
- 400grams chickpeas, drained and rinsed
- 3 cloves garlic, finely chopped
- 1 handful flat-leaf parsley, finely chopped
- 1tablespoons dry sherry
- 2 ripe mangos, stoned and flesh diced
- 1 handful small fresh basil, roughly chopped
- 1 handful small fresh mint leaves, roughly chopped
Nutrition per serving
4030kJ / 965Cal
4030 Kilojoules or 965 Calories
46% of daily energy intake*
Protein
36.0grams
Fat
47.7grams
Carbs
104grams
Sugars
68.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A hearty, main meal salad with great variety of flavour. Chorizo is an excellent source of selenium.
Method
Step 1 of 2
Heat the olive oil in a frying pan, add the chorizo and chickpeas, and cook over a low heat for 1 minute, then add the garlic and parsley, and cook for a further minute. Add the sherry and cook for 10 minutes, stirring occasionally.
Step 2 of 2
Put the mango and remaining herbs in a bowl and toss together, then add the chickpea mixture and combine well. Spoon onto a bed of spinach to serve.
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