- serves 4 people
- preparation 20 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 2 cups torn day-old sourdough
- 100 ml olive oil
- 1 dried chorizo, finely chopped
- 2 garlic cloves, sliced
- 2 tsp paprika
- ½ bunch kale, leaves thinly shredded
- 400 g can black beans, rinsed, drained
- 1 lemon, juiced
Instructions
Place bread in a food processor and process to coarse crumbs. Set aside.
Heat 2 tbsp oil in a frying pan over medium heat. Add chorizo and cook, stirring, for 5 minutes or until golden and crisp. Using a slotted spoon, remove chorizo and transfer to a large serving bowl. Add garlic to frying pan and cook, stirring, for 2 minutes or until golden and crisp. Using a slotted spoon, transfer garlic to bowl with chorizo.
Add breadcrumbs and 1 tsp paprika to pan and season with salt and pepper. Cook, stirring, for 5 minutes or until golden and crisp. Transfer to chorizo mixture with kale and black beans.
Place lemon juice, remaining 60 ml oil and 1 tsp paprika in a small bowl and whisk to combine. Season, then pour over salad and toss to combine. Serve immediately.
Photography Chris Chen
As seen in Feast magazine, March 2014, Issue 29.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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