Warm chorizo and rocket salad recipe

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 123 calories / serving
  • Healthy
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SPANISH warmchorizoandrocketsalad He

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.

  • 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
  • Energy 510kj 123kcal 6%
  • Fat 9g 13%
  • Saturates 3g 13%
  • Sugars 6g 6%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 6.2g Protein 4.3g Fibre 1.6g


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