Chef Kev is such a magic genius when it comes to going through the fridge and coming up with something delicious on the fly. Want proof? Well, take this mouth-watering salad topped with ground turkey and chorizo for instance? Bam. Told ya. Right off the top of his head. Lucky me 🙂

The ruffage portion is made up of the following:
– greens mixture (spinach and spring mix)
– shelled, cooked edamame
– diced shallots
– chopped orange pepper

To make the turkey and chorizo topping you:
Brown the turkey by cooking it in a bit of olive oil over medium-high heat. Once browned, drain the excess fluid from the pan and add in some minced shallot, a minced garlic clove and some diced fresno pepper. Then add in some diced dry chorizo sausage and cook a few minutes more.

Next, add some worcester sauce and ‘better than bouillon’ beef bovril. Mix the bouillon with about 1/2 cup of warm water first to dilute it. Add to pan.

Let that reduce down and when almost finished, add in a few spices. Chef Kev used ‘Jaime Oliver Szechuan Pepper’ (szechuan pepper, chilli, ginger salt) and Paella Seasoning (salt, pepper, paprika, garlic, thyme, nutmeg, parsley, saffront).

Then, add a small scoop of the bovril (this time undiluted), mix in and let reduce down.

Plate your salad and add your turkey and chorizo mixture to the top. Dress with your favourite balsamic dressing and finish with fresh grated pecorino romano cheese.