This little creation was inspired by merging two cafe salads into one. Crispy chorizo, char-grilled asparagus, roasted capsicum and marinated feta on a bed of baby spinach, drizzled with a lovely tangy vinaigrette. How good does that sound? Pretty awesome right? Let me tell you, it tastes damn good too.

I love the colour in this dish, the ease of the dish and the nutrient density of the dish. It wins on all counts. So here it is, a simple cafe-inspired salad that you can prepare in the comfort of your own home for a fraction of the price.

Recipe - serves 2

Ingredients:

1 chorizo, sliced thickly

1 bunch of asparagus

1 red capsicum, sliced into 4 (core removed)

1/2 red onion, sliced

1/2 jar marinated feta

2 handfuls of baby spinach (or rocket)

Dressing:

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

1 tsp dried oregano

Pinch of salt for taste

Method:

Preheat the grill on your BBQ to smoking hot.

Char-grill the chorizo slices, capsicum cheeks and asparagus for 2-3 minutes each side. Then allow to cool.

Place a handful of spinach on each plate.

Add the char-grilled chorizo, capsicum and asparagus to the spinach, along with the onion and then sprinkle with feta. Add some sunflower seeds for extra crunch if you like.

In a small container, add oil, vinegar, mustard and dried herbs. Shake until well combined and then drizzle over the top of the salad. Sprinkle with a pinch of Himalayan salt for taste.

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