Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Chili & Cumin
Sprout salad with chorizo, raisins and crispy ciabatta
Boasting bold flavours and satisfying textures, this delightful sprout salad by Sorrels Kitchen makes a wonderful side dish for entertaining over the festive period. Sweet raisins and crispy chorizo clash perfectly with the shaved sprouts and ciabatta croutons, whilst our Mellow Yellow Balsamic Vinegar Dressing brings it all together with an extra layer of flavour.
Perfectly at home as a side, it’s also makes a delicious lunch, main or breakfast – paired with your choice of protein or topped with a crispy fried egg. We recommend enjoying this right up until the end of March when sprouts season comes to an end. It’s simply too good to be confined to the Christmas menu!
Ingredients
For the salad:
700g Brussels sprouts, thinly sliced
1 red onion, thinly sliced
100g raisins
zest of 1 lemon
5 tbsp Mellow Yellow Balsamic Vinegar Dressing
For the topping:
190g chorizo, sliced into halves
5 tbsp Mellow Yellow Balsamic Vinegar Dressing
2 slices ciabatta, sliced into chunky breadcrumbs
2 heaped tbsp parmesan
salt & black pepper
Method
Add the sprouts and red onion to a large bowl, followed by the raisins, black pepper, lemon zest and Balsamic Vinegar Dressing. Toss together, sautee in a pan and set aside.
In a separate hot pan, fry the chorizo, cooking until the fats release and the pan is a deep orange colour. Remove the chorizo from the pan and set aside.
Add a little more oil to the pan and add the breadcrumbs, cooking until lightly browned and crispy.
Add the sprout mixture to a serving plate, top with the chorizo and ciabatta breadcrumbs, then scatter over the parmesan.
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