Chorizo, Pear & Beetroot Salad

This is another lunch time recipe that I can only really make when I’m not training. There are plenty healthy elements about the dish but the addition of chorizo makes it feel more of a treat. The sweetness of the pear works really well, The almonds and the crispy chorizo add some nice texture to it and the couscous gives some carbohydrate without adding too many calories. I got my inspiration from combining 2 or 3 different recipes I came across and was really pleased with the end result. Ideally I would use manchego cheese instead of parmesan but I didn’t have any and I needed to use the parmesan up.

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Chorizo, Pear & Beetroot Salad

Keyword

Almond, Beetroot, Chorizo, Couscous, Pear

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 100 g couscous
• 250 ml boiling water
• 1/2 chorizo approx 125g
• 50 g almonds
• 2 pears
• approx 200 g cooked beetroot
• 60 g salad leaves
• 2 tbsp balsamic vinegar
• approx 2 tbsp grated parmesan
• salt and pepper

Keyword Almond, Beetroot, Chorizo, Couscous, Pear Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 100 g couscous 250 ml boiling water 1/2 chorizo approx 125g 50 g almonds 2 pears approx 200 g cooked beetroot 60 g salad leaves 2 tbsp balsamic vinegar approx 2 tbsp grated parmesan salt and pepper

Instructions

1. Weigh out the couscous in to a large bowl big enough to hold all the ingredients and pour over the boiling water. Cover and leave to one side.
2. Peel the casing from the chorizo and thinly slice it in to circles.
3. Quarter the pears and cut out the cores. Slice them in to bite size pieces.
4. Chop the beetroots in to similar size pieces.
5. Heat a dry frying pan over a medium-high heat and add the sliced chorizo. Fry, stirring occasionally until the oils start to release and the chorizo goes crispy round the edges.
6. Turn off the heat and using a slotted spoon remove the chorizo from the pan and place on some kitchen roll to drain off any excess fat.
7. Now turn the heat back on and place the almonds in the same frying pan. Fry these for 3-4 minutes and again remove them with a slotted spoon and leave to drain on some kitchen roll.
8. Add the salad leaves, chopped pear and beetroot to the bowl with the couscous and mix well.
9. Season with salt and pepper and pour in the balsamic vinegar.
10. Divide the salad mix between two bowls and then sprinkle over the chorizo, almonds and parmasan cheese. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.