Chorizo, pear and Manchego salad recipe

Chorizo, pear and Manchego salad recipe

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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 (2 1/2oz) Spanish diced chorizo
  • 1 pear, quartered, cored and sliced
  • 2 x 60g packs babyleaf salad
  • 80g (2 3/4oz) baby spinach leaves
  • 100g (3 1/2oz) sourdough bread, toasted and cut into cubes
  • 75g (2 1/2oz) Manchego, crumbled
  • 150g (5 1/4oz) cherry tomatoes, halved
  • 45g (1 1/2oz) 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
  • 1/2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey

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

  1. 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.
  2. 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.

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