Chargrilled Chorizo, Asparagus & Broccolini Salad with Persian Feta

Ingredients

2 Barossa Fine Foods Chorizo, sliced

2 Bunches Asparagus

1 Bunch Broccolini

1 Avocado

2 Cups Mixed Salad Leaves

180gm Persian Feta

50gm Almonds, roughly chopped

2 tbls Olive Oil

Sea Salt

Cracked Black Pepper

Balsamic Glaze, to serve

Cooking Method

Preheat barbecue grill plate, wash and trim the asparagus spears and broccolini, drizzle with olive oil and sprinkle with sea salt. Chargrill the chorizo slices until they are golden brown & the vegetables until just cooked through. Remove from the grill and set aside.

Arrange the salad leaves on a platter, slice the avocado, asparagus & broccolini add to the leaves, top with the chorizo slices. Crumble over the Persian feta, sprinkle with the chopped almonds and cracked black pepper. Serve with a drizzle of olive oil and balsamic glaze.