Directions
Cook pasta in a pot of salted boiling water until al dente – about 8-10 minutes. Drain and allow to cool. Submerge in cold water while you prepare the salad.
Heat 2 tsp oil in a grill pan or frying pan over high heat. Add the prawns and cook for 5 minutes, flipping halfway, until pink and developing browning on both sides.
In a separate pan, heat 1 tsp oil over medium-high heat. Add the chorizo and cook for 5-7 minutes, stirring occasionally, until cooked and crispy all over. Remove the chorizo and set aside on paper towels to cool. Pour the juices from the pan into a jar or heatproof bowl and allow to cool. Add the remaining ingredients for the dressing and whisk to combine (or put the lid on the jar and shake).
When ready to assemble, add the wild rocket and baby spinach leaves to your serving platter and toss to combine.
Scatter over the pasta, prawns and chorizo, and evenly pour over the dressing. Sprinkle over the almonds and parsley, and garnish with extra lemon zest. Toss and serve at room temperature or chilled.
Featured Products
WILD ROCKET
Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.
- Available All Year Round
- Gisborne
- Washed & Ready To Eat
- Source of Vitamin A
BABY SPINACH
Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.
- Available All Year Round
- Gisborne
- Washed & Ready To Eat
- Good source of Folate
- Source of Vitamin A
Ingredients
- 50g LeaderBrand Baby Spinach
- 50g LeaderBrand Wild Rocket
- 100g dried pasta shells
- 250g prawns, tails peeled off
- 100g chorizo, peeled and diced into 5mm cubes
- 50g almonds, toasted and chopped
- 2 tbsp finely chopped parsley
Dressing
- 3 tbsp olive oil
- 3 tbsp lemon juice
- zest of 1 lemon, plus extra to garnish
- 1 tsp honey, gently warmed to liquefy
- ½ tsp salt
