This is a simple but flavourful warm baby chorizo and lentil salad, comprising roast pepper, red onion, rocket, garlic mayonnaise and lemon. Sit back and enjoy with a chilled glass of white wine and pretend you're in a little tapas bar in España.
Prep Time
30 min
Cuisine
Spanish
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
british rspca assured pork, spices and herbs (smoked paprika, oregano, garlic powder, white ground pepper), salt, sugar, stabiliser: e450, paprika oil, preservatives: e250 and e252, edible bovine collagen casing
50g rocket
wild rocket
Allergens
Allergens highlighted by † (mustard, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Rinse the lentils in a sieve under cold running water, then add them to a pot with plenty of water
Bring to the boil on a high heat and once boiling, reduce to a medium heat and cook for 20-25 min or until tender
2
Cut the onion(s) into quarters keeping the skin on and root intact
Cut the pepper(s) into large chunks discarding the seeds and pith
Place them on a baking tray and drizzle with olive oil and a pinch of salt, sugar and pepper
Put the tray in the oven for 20-25 min until softened and caramelised
3
Meanwhile, cut the lemon(s) into quarters
Peel and finely chop (or grate) the garlic
Slice each mini chorizo in half
4
Combine the mayonnaise, garlic and the juice of 1/2 the (whole) lemon with 2 tbsp (4 tbsp) olive oil
Season generously with salt and pepper and set aside
Reserve the remaining lemon for steps 7 and 8
5
Heat a pan on a high heat with 1 tbsp (2 tbsp) olive oil
When hot, add the chorizo, reduce the heat to medium and cook for 5 min until they have started to release a golden coloured oil and have browned slightly
Once cooked, remove from the heat
6
Once cooled slightly, remove the chorizo from the pan and add the cooking oil to the garlic mayonnaise (this should make it a nice golden colour)
7
Drain the lentils and return them to their cooking pot
Dress the lentils with the juice of 1 (2) lemon wedges, 1 tbsp (2 tbsp) olive oil and salt and pepper
Once the vegetables are cooked, chop off the roots and peel the skin off the onion
8
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