Romesco Inspired Chopped Salad

A chopped salad, Romesco style. Easy, breezy, and ready in 20 minutes this bowl is simple, but very rewarding. Its full of hearty grains, delicious chickpeas, and drizzled with plenty of liquid gold to bring it all together.

This is quite possibly the most rewarding bowl to make AND munch—it's easy, breezy, ready in 20 mins, thanks to Merchant Gourmet's pouch ready jumbo chickpeas and glorious grains. And for deliciousness with zero waste twist, feel free to swap out the Tenderstem broccoli and use any leftover veg you have in your fridge! 

Here's the method: 

Feeds two

• Heat your grill to high. Massage your cavolo nero with a little oil and salt. Place on a baking tray and under the grill for 5-10 minutes until it the edges have crisped up.
• Place your chickpeas onto a baking tray with the paprika and 1 tbsp olive oil, making sure they are evenly covered. Cook for 10 mins until crispy.
• Meanwhile, steam your broccoli in a pan over a low heat until al dente. This should only take a few minutes.
• Layer your crunchy cavolo nero, cooked broccoli and roasted red peppers on a chopping board. With a large knife roughly chop until all ingredients are in large chunks. Add the parsley and almonds and repeat.
• Put the chopped ingredients into a large bowl with the rocket leaves and combine well.
• Pour the grains straight from the packet into the bowl. Add the crunchy chickpeas and mix together.
• Make a simple vinaigrette by combining 1 tbsp balsamic vinegar with 2 tbsp of olive oil. Pour into the salad, give it one last mix and enjoy!