|Preparation time||15 min|
|Cooking Time||20 min|
|Ready In||35 min|
|Level of Difficulty||Easy|
Place bread in a food processor and process to coarse crumbs. Set aside.
Heat 2 tbsp oil in a frying pan over medium heat. Add chorizo and cook, stirring, for 5 minutes or until golden and crisp. Using a slotted spoon, remove chorizo and transfer to a large serving bowl. Add garlic to frying pan and cook, stirring, for 2 minutes or until golden and crisp. Using a slotted spoon, transfer garlic to bowl with chorizo.
Add breadcrumbs and 1 tsp paprika to pan and season with salt and pepper. Cook, stirring, for 5 minutes or until golden and crisp. Transfer to chorizo mixture with kale and black beans.
Place lemon juice, remaining 60 ml oil and 1 tsp paprika in a small bowl and whisk to combine. Season, then pour over salad and toss to combine. Serve immediately.
Recipe & Photo Credit: sbs.com.au