Asparagus and Bean Salad with Broccolini and Chorizo

Asparagus and Bean Salad with Broccolini and Chorizo

Prep
10
Cooking time
5
Serves
8

Method

  1. Bring a large saucepan of salted water to the boil. Prepare an ice bath in medium bowl.
  2. Trim ends from the broccolini and asparagus and cut into smaller lengths. Set aside.
  3. Trim the green beans, top and tail the sugar snap peas and slice in half.
  4. Blanch the vegetables in the boiling water for 20 seconds then immediately transfer to the ice bath. Allow to cool then drain thoroughly.
  5. Remove and discard the skin from chorizo and slice.
  6. Place a large deep frypan over medium high heat. When hot, add the Cobram Estate Light Extra Virgin Olive Oil and chorizo and cook until the fat begins to render from the chorizo.
  7. Add the blanched vegetables and sauté briefly, about 2 minutes. Stir the thyme leaves, lemon juice and season with salt and pepper, to taste. Remove from the heat.
  8. To serve, transfer to a large serving plate. Crumble ricotta over the top and garnish with lemon zest.

Ingredients Chevron Icon

2 bunches broccolini

1 bunch asparagus

150g green beans

80g sugar snap peas

1 chorizo

20ml Cobram Estate Light Extra Virgin Olive Oil

3 sprigs thyme

20ml lemon juice

100g firm ricotta

salt and pepper, to taste

lemon zest, to garnish

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