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Rabbit & chorizo salad


  • Cook the chorizo on a preheated, oiled ridged grill (or BBQ), adding the lightly oiled and seasoned rabbit for the last few minutes. Don’t overcook the rabbit!
  • Gently toss the red onion, fennel, olives, oranges, tomatoes, parsley and salt with oil and vinegar to taste.
  • When ready, evenly slice the chorizo and rabbit on the diagonal. Add to the salad and toss until well coated.
  • Serve with crusty bread on the side.


  • olive oil
  • 2-3 chorizo
  • 6-8 rabbit fillets, trimmed of all fat & sinew
  • sea salt & freshly ground pepper
  • ½ red onion, finely sliced
  • 1 baby fennel, finely sliced
  • 12 stuffed green olives, halved
  • 2-3 juicy oranges, peeled & cut into segments
  • 1 punnet cherry tomatoes, halved
  • 1 cup Italian (flat leaf) parsley leaves
  • red wine or sherry vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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