Chorizo with Chickpeas & Baby Spinach Salad
- 2 x Wintulichs Chorizo, slice to your desired thickness
- 2 x Zucchini, thinly sliced
- 2 tbs red wine vinegar
- 400g can of Chickpeas, drain and rinse
- 330g jar of Roasted Red Peppers, drain and rinse
- Small packet of Baby Spinach
- ½ cup of Mint Leaves
- 100g Cheese, choose flavour profile to suit, crumble
- 2 tbs Pine Nuts, crushed
- Grill Chorizo and Zucchini to desired ‘crispness’ or for 2 minutes.
- Mix the oil & wine into a container and allow to stand. Combine Chorizo & zucchini with chickpeas, red peppers, spinach and lightly toss.
- Drizzle with oil and wine finishing with crumbled cheese and crushed pine nut. Then enjoy!