Home
Blog
Romesco Inspired Chopped Salad

Romesco Inspired Chopped Salad

Ingredients

1 pouch of Merchant Gourmet Jumbo Chickpeas
2tbsp paprika
150g cavolo nero
150g tenderstem broccoli
2 whole roasted red peppers
Handful whole almonds
Bunch flat leaf parsley
Handful of rocket leaves
1 pouch of 5 Glorious Grains
3 tbsp olive oil (we recommend Tuscan Extra Rare)
1 tbsp balsamic vinegar
Salt and pepper to taste

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!

You may also like...

The olive oil squeeze bottle trend—and why we’re not buying it.

The olive oil squeeze bottle format exploded fast, and for understandable reasons: one brand proved there was real, pent-up appetite for a more approachable olive oil experience. This article was written by Citizens of Soil founder Sarah Vachon and Erin Ridley—a certified olive oil sommelier, as well as a former producer, sensory panelist, and competition judge. Originally from California, she is now based in Madrid, Spain. Some images in this blog have been generated using AI. Squeeze bot...

True Collagen flatbread with extra virgin olive oil

Delight in the act of “fare la scarpetta” and soak up plenty of liquid gold goodness in the great British sunshine this weekend with these collagen flatbreads, the ideal accompaniment for any dip selection. We’ve joined forces with Ancient + Brave to bring you this no-bake, nutrient-dense Mediterranean flatbread. It’s the ultimate proof that you don't have to separate your health rituals from your cooking practices. Packed with easily digestible, highly absorbable and clinically researche...

Strawberries and cream with olive oil

Give strawberries their main character moment with this recipe. Strawberry season is in full swing and what better way to celebrate than this sophisticated twist on a British flavour classic–strawberries and cream. Sweet, juicy, strawberries, a savoury hint of cracked black pepper and sumac and, of course, the all important drizzle of liquid gold. One word? Heaven. Be prepared to be dreaming about this for weeks. And try not to eat it all at once (optional, not advised). Best paired ...