Ingredients

Method

For the topping:
• 2 large fennel bulbs, trimmed and thinly sliced
• olive oil to drizzle
• 100 g chorizo, thinly sliced
• 1 pillow-pack mixed spinach rocket and watercress
For the dressing, mix together:
• 1/4 cup olive oil
• drizzle of honey
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Turn the sliced fennel onto an oiled grill pan, laying them down flat. Drizzle with olive oil. Slide under a hot grill until the fennel starts to soften.
Top with the chorizo and return to the grill for a few minutes until warmed through.
Toss the salad leaves with the dressing and spoon the hot topping over them.
Serve immediately.

Per serving: 1 333.7KJ, 37.8g protein, 22.1g fat, 35g carbs

TASTE’s take:
A warm topping turns an everyday green salad into a real meal.