Kale and chorizo salad with grilled lime and ranch dressing

Ingredients

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
Newman’s Own Ranch Dressing, to serve

Method

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.

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.

To serve, arrange salad on a large platter.  Drizzle with Newman’s Own Ranch Dressing and serve with remaining grilled lime halves.