Second day of salad week and this is definitely the nicest salad I’ve tried because it was just a bowl full of my favourite things. The recipe is taken from Gourmet Chick, and it’s a lovely warm one for winter.
It’s also the easiest thing in the world; just roast a tray of sweet potato and add chorizo for the last fifteen minutes, then mix with some spinach leaves and crumble some feta, and then you’ve got all those lovely chorizo juices to drizzle over the top.
To see the full recipe clicky here.
This week is salad week, because today I spent the day at Cadbury World and bought incredible amounts of chocolate to cover me for the next month, so I have to get my five-a-day/week from somewhere.
This is yesterday’s salad, inspired by one in this Leon cookbook (I know I say it a lot, but this is genuinely one of the most useful cookbooks I own).
I went to the supermarket with good intentions and bought loads of veg for it, but then I came home and found bacon so that had to go in too.
Anyway, here’s what’s in it:
- Broccoli and beans, boiled for about 2 minutes
- Bacon, then chicken and croutons fried in the bacony oil (and then a bit of garlic because I love a garlicky crouton)
- Baby leaf spinach, added to the pan for the last 30 seconds
- A bit of garlicky oil drizzled over the top, because I hadn’t got enough garlic in there yet…
I felt like it needed something a bit crunchier in there too, so I’ll experiment with that tomorrow and report back…