Warm roast vegetable and chorizo salad recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 4 cups cold roast vegies
• 1⁄2 red onion, thinly sliced
• 2 Tbsp red wine vinegar
• Finely grated zest of 1 lemon
• 2 tsp wholegrain mustard
• 3 Tbsp extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• Juice of 1 lemon
• 250g chorizo, thickly sliced on diagonal
• 1⁄2 cup mixed salted roast nuts, coarsely chopped
• 1 garlic clove, finely grated
• 1 cup baby spinach leaves
• 1 cup mint leaves
• 1 cup at-leaf parsley leaves