Warm chorizo and rocket salad recipe
Ingredients
For the salad
- 100g rocket
- 75g chorizo, diced
- 1 red pepper, de-seeded and diced
- 1 red onion, finely sliced
For the dressing
- 30ml olive oil
- 25ml sherry vinegar
- 1tsp honey
- ½tsp Dijon mustard
- salt
- pepper
Each serving contains
- Energy
- 510kJ 123.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.2gProtein 4.3gFibre 1.6g
Method
- Prepare the dressing by whisking together the sherry vinegar with the honey, mustard and some seasoning until smooth in a small mixing bowl. Simultaneously drizzle in the olive oil whilst whisking to finish the dressing. Set to one side.
- Heat a frying pan over a moderate heat until hot, then add the diced chorizo and saute for 3-4 minutes, tossing and stirring occasionally, until golden and crispy on the outside. Remove and drain on kitchen paper.
- Combine the rocket, onion and red pepper in a large mixing bowl and add the dressing, tossing to combine well. Divide the salad evenly between 4 plates and arrange the chorizo on top. Serve immediately.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
