Chorizo, pear and Manchego salad recipe
The secret to this bold and robust Spanish-inspired salad is its strong contrast of flavours and textures, with spicy chorizo, rich Manchego cheese, crunchy croutons, fresh pear and juicy raisins. Finished with a sweet sherry vinegar dressing, this easy salad can be ready in just 15 minutes and makes a wonderful addition to any summer spread.
See method- Serves 6
- 10 mins to prepare and 5 mins to cook
- 257 calories / serving
Ingredients
- 75g Spanish diced chorizo
- 1 pear, quartered, cored and sliced
- 2 x 60g packs babyleaf salad
- 80g baby spinach leaves
- 100g sourdough bread, toasted and cut into cubes
- 75g Manchego, crumbled
- 150g cherry tomatoes, halved
- 45g almonds, toasted and chopped
- 1 tbsp raisins or sultanas, soaked in hot water for 5 minutes, then drained
For the dressing
- 1 shallot, finely chopped
- 1 tbsp sherry vinegar
- ½ tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
Each serving contains
- Energy
- 1070kJ 257.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 14.6gProtein 10.4gFibre 2.1g
Method
- In a frying pan set over a high heat, dry-fry the chorizo until crisp. Drain on kitchen paper and set aside. In a bowl, mix the dressing ingredients and season.
- Put the sliced pear, salad leaves, spinach, toasted sourdough, Manchego, tomatoes and chorizo in a large bowl. Drizzle with the dressing and toss to mix. Divide between six bowls and sprinkle over the almonds and raisins or sultanas to serve.
- Tip: Make the salad and dressing in the morning. Cover, chill, then mix together just before serving.
- See more Salad recipes
