Honeyed chorizo & manchego salad

Nutrition and extra info

kcal639

fat49g

saturates17g

carbs17g

sugars13g

fibre2g

protein28g

salt3.7g

Ingredients

Method

300g firm cooking chorizo, cut into chunks or slices

chore-reeth-oh

A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

2 garlic cloves, sliced

50ml dry sherry

3 tbsp runny honey, plus extra for drizzling

huh-nee

Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

2 tbsp pumpkin seeds

2 tbsp sherry vinegar

1 tbsp Dijon mustard

1 tbsp wholegrain mustard

4 tbsp extra virgin olive oil

1 small head radicchio, torn into bite-sized pieces

rah-dee-chee-o

An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…

50g baby leaf salad

100g manchego, rind removed and thinly sliced into shards

man-chey-go

Manchego is a popular, rich, creamy sheep’s milk cheese that comes from the La Mancha region…

Put the chorizo in a cold frying pan and place on a medium heat. Cook for 5-10 mins until golden and crisp, stirring frequently in the oil that is released. Add the garlic, fry for another minute, then pour in the sherry and bubble until evaporated. Stir in 2 tbsp honey and the pumpkin seeds. Cook for a minute more, then remove from the heat.
Whisk the remaining 1 tbsp honey, sherry vinegar and mustards in a large bowl, then season. Slowly drizzle in the olive oil, whisking all the time, until emulsified and thick.
Toss the dressing through the salad leaves in a bowl, making sure the leaves are well coated. Divide between four plates. Top with the manchego shards, the crisp chorizo and pumpkin seeds, then drizzle over the honeyed chorizo oil from the pan. Drizzle over a little more honey to serve, if you like.