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Chorizo, pear and Manchego salad recipe

1 rating

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
Healthy

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

If you don't have any pears, try using apples

Each serving contains

Energy
1070kj
257kcal 13%
Fat
18g 25%
Saturates
5g 26%
Sugars
7g 8%
Salt
1.1g 19%

of the reference intake
Carbohydrate 14.6g Protein 10.4g Fibre 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