Finding a vegetarian main-course salad that is truly satisfying can be a challenge, but this recipe delivers in spades. It offers a simple yet brilliant adaptation that captures all the smoky, savoury flavour of the original dish without any meat. The key is a clever use of spices to mimic the essence of chorizo.
The vegetarian version starts by roasting drained butter beans with a tablespoon of olive oil, a heaped teaspoon of smoked paprika, and a scant teaspoon of sea salt flakes. This combination infuses the beans with a deep, smoky flavour and a beautiful reddish hue, while the oven crisps them to perfection, creating a wonderfully crunchy topping.
The rest of the salad remains a celebration of fresh, vibrant ingredients. A creamy and zesty dressing made from coriander, vegetarian-friendly parmesan, pumpkin seeds, egg yolk, and lemon provides a rich, satisfying sauce. This is tossed with crisp Little Gem lettuce and tender blanched broccoli, creating a base full of texture and flavour.
This thoughtful adaptation ensures that vegetarians can enjoy a meal that is just as complex and delicious as the original. It’s a testament to how simple ingredient swaps can create an inclusive and exciting dish, proving that a meat-free meal can be hearty, flavourful, and anything but boring.