Name: Brown lentil, zucchini and chorizo salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cured chorizo sausages (340g), sliced thinly; 1 zucchini (150g), sliced thinly lengthways; 800 gram canned brown lentils, rinsed, drained; 250 gram red grape tomatoes, halved; 1 cup loosely packed fresh flat-leaf parsley leaves; Paprika dressing; 2 teaspoon sweet smoked paprika; 1 teaspoon ground cumin; 1/4 teaspoon chilli powder; 1/4 cup (60ml) olive oil; 1 tablespoon red wine vinegar

Ingredients

2 cured chorizo sausages (340g), sliced thinly

1 zucchini (150g), sliced thinly lengthways

800 gram canned brown lentils, rinsed, drained

250 gram red grape tomatoes, halved

1 cup loosely packed fresh flat-leaf parsley leaves

Paprika dressing

2 teaspoon sweet smoked paprika

1 teaspoon ground cumin

1/4 teaspoon chilli powder

1/4 cup (60ml) olive oil

1 tablespoon red wine vinegar

Method

1.Cook chorizo and zucchini on heated oiled grill plate (or grill or barbecue) until chorizo is browned and zucchini is tender.

2.Meanwhile, make paprika dressing. Dry-fry spices in small frying pan until fragrant; cool. Place spices and remaining ingredients in screw-top jar; shake well.

3.Place chorizo, zucchini and dressing in large bowl with remaining ingredients; toss gently to combine. Season to taste.

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