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Roast carrot and crispy chorizo salad

Katrina Woodman
  • 45 minutes
  • Serves 4

INGREDIENTS

300 g

Chorizo, fresh

2

bunches Baby carrots

1

bunch Continental parsley

2 tbsp

Currants, dried

1

Orange

1

Red onion, wedges thin

50 g

Rocket or baby rocket

1/2 tsp

Dijon mustard

2 tbsp

Honey

1

pkt Microwave 7 ancient grains, cooked

2 tbsp

Olive oil, extra virgin

2 tsp

Sherry vinegar

45 g

Almonds, roasted