Chorizo is a tasty addition to any tramping pack. It can be eaten as a snack, or crisped up in a pan and tossed through pasta, grains or salads for a smokey-flavoured protein hit.
The ingredients in this recipe can easily be split to accommodate two people for dinner and a different lunch – not so much the can of beans, but half of the chorizo, greens, pesto and parmesan would be welcome additions to a lunchtime wrap.
Time: 15 minutes
4 chorizo sticks
1 small broccoli
400g can cannellini/butter beans
1 bag spinach/green leaves
130g tub pesto
100g bag shaved parmesan
Salt and pepper
Drain and rinse the can of beans. Slice the eggplant into thick, and the chorizo into thin rounds. Heat oil in a frying pan and add the eggplant, cooking over a high heat for ten minutes until the sides begin to collapse and the centres go gooey. Flip the pieces after five minutes. If there’s room in the pan add the chorizo at the five-minute mark as well. (If not, cook separately once the eggplant is done.) Very finely chop up the broccoli until it’s about rice-sized. Distribute the spinach, beans and broccoli onto plates or bowls and dollop some pesto on top, then stir to combine. Place eggplant and chorizo pieces on top and finish off the rest of the pesto, sprinkling salt and pepper and parmesan over the lot.