Warm Chorizo Salad
- 100g rocket leaves
- 75g diced chorizo
- 1 red pepper, diced
- 1 sliced red onion
- For the Dressing
- 30ml olive oil
- 25ml sherry vinegar
- ½ tsp Dijon mustard
- 1 tsp honey
- Salt and pepper
- Make the dressing by whisking the vinegar, honey, mustard and some seasoning in a bowl. Drizzle in the olive oil while whisking until smooth, then set aside.
- Heat a frying pan and add the chorizo to fry for 3 mins, or until golden and crispy. Remove and drain on kitchen paper. Combine the onion, pepper and rocket in a salad bowl and add the dressing, tossing well to combine. Divide the salad between plates and scatter the hot chorizo on top.
15 mins
4 serving