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Kale and chorizo salad with grilled lime


4 bunches Tuscan kale, leaves only chopped into roughly 2cm pieces (stalks discarded)
2 x 250g punnets cherry tomatoes, halved
2 Spanish chorizo, finely chopped
1 cup roughly chopped mint leaves

2 limes, halved

Salt and pepper

Paul Newman’s Own Ranch Dressing, to serve


  1. Place chorizo into a large, cold frypan. Place over medium heat and fry, stirring regularly, until chorizo is crispy. Remove chorizo from pan, place limes cut side down into pan and grill for 2 mins or until blackened and soft.
  2. Combine chopped kale, cherry tomatoes, fried chorizo and mint in a large bowl, mixing well. Squeeze two lime halves over the salad and season with salt and pepper. Mix well.
  3. To serve, arrange salad on a large platter. Drizzle with Paul Newman’s Own Ranch Dressing and serve with remaining grilled lime halves.
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