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Chorizo and goat’s cheese spring salad

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This is most certainly no boring salad. Filled with crunchy spring greens, chorizo and goat's cheese, what's not to love about this?

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Chorizo and goat's cheese spring salad


  • 1 cup (150g) frozen broad beans
  • 1 bunch asparagus, ends trimmed, cut into 5cm lengths diagonally
  • 1 cup (120g) frozen peas
  • 200g snow peas, halved diagonally
  • 200g sugar snap peas, ends trimmed, halved lengthways
  • 1 cup mint leaves
  • 2 chorizo sausages, thinly sliced
  • 4 slices Coles Bakery Stone Baked Sourdough White Vienna
  • 100g goat’s cheese, softened
  • 1 tbs thickened cream
  • 2 tbs extra virgin olive oil
  • 1½ tbs balsamic vinegar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the broad beans in a large saucepan of boiling water for 2 mins or until heated through. Use a slotted spoon to transfer to a sieve. Refresh under cold water. Peel. Place in a bowl.
  2. Step 2

    Add the asparagus, peas, snow peas and sugar snap peas to the boiling water in the pan and cook for 3 mins or until bright green and tender. Refresh under cold water. Drain well. Add to the broad beans with the mint.
  3. Step 3

    Heat a barbecue grill or chargrill on high. Cook the chorizo, turning, for 2-3 mins or until golden brown and crisp. Transfer to a plate.
  4. Step 4

    Toast the bread on the grill for 1-2 mins each side or until lightly charred. Combine the goat’s cheese and cream in a small bowl. Spread the goat’s cheese mixture evenly over the bread. Coarsely chop into large croutons.
  5. Step 5

    Add the chorizo to the broad bean mixture. Drizzle with oil and vinegar and season. Gently toss to combine. Divide among serving plates. Top with the goat’s cheese croutons.