Main

Grilled chorizo and corn with grain salad

Name: Grilled chorizo and corn with grain salad recipe
Yield: 4
Ingredients: 2 x 250g packets microwavable rice (we used a brown rice and quinoa mix); 1/3 cup (80ml) extra virgin olive oil; 3 (600g total) dried chorizo; 3 sweet corn cobs, husk and silks removed; 1 red onion, cut into 1cm rings; 100g piquillo peppers, cut into strips; 1 1/2 cups each mint & flat-leaf parsley leaves, coarsely chopped, plus extra to serve; 100g baby spinach; 1 1/2 tbs sherry vinegar; 1 garlic clove, crushed

Rate now

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Oct 18, 2020

"It's all about the beautiful sweet corn and the great peppers. Plus the herbs bring so much brightness to this salad," says Matt Moran.

2 x 250g packets microwavable rice (we used a brown rice and quinoa mix)
1/3 cup (80ml) extra virgin olive oil
3 (600g total) dried chorizo
3 sweet corn cobs, husk and silks removed
1 red onion, cut into 1cm rings
100g piquillo peppers, cut into strips
1 1/2 cups each mint & flat-leaf parsley leaves, coarsely chopped, plus extra to serve
100g baby spinach
1 1/2 tbs sherry vinegar
1 garlic clove, crushed

Method

1.

Cook rice according to packet instructions, then transfer to a bowl and allow to cool.
2.

Preheat a chargrill or barbecue to medium-high. Drizzle chorizo, corn and red onion with a 1 tbs olive oil and grill, turning occasionally, until lightly charred. (The chorizo will take 6-8 minutes, the corn 12-15 minutes and onion 5-6 minutes.) Transfer to a plate to cool slightly, then slice the corn kernels from the cob and thickly slice the chorizo. Add corn kernels, chorizo and onion to the rice mixture, along with the peppers, herbs and spinach.
3.

Combine remaining 1/4 cup (60ml) oil, vinegar and garlic in a jar, season and shake to combine. Drizzle over salad, toss to combine and arrange in a large bowl. Scatter over extra parsley leaves to serve.