Chorizo, Sun-dried Tomatoes and Goats’ Cheese Salad

Screen shot 2013-02-10 at 12.00.38

Serves: 1 (easily doubled)


1tbsp olive oil

30g Chorizo sausage, sliced

1/2 roasted red pepper from a jar (I used Karyatis roasted red peppers)

1 Italian sun-dried tomato from jar (e.g. Italian sun-dried tomato antipasto)

35g rocket

20g goats’ cheese, crumbled

1 tsp balsamic vingar

2tbsp oil from sun-dried tomatoes

salt and pepper, to season

grated parmesan, to finish

1. Heat olive oil in pan over high heat. Fry the sliced chorizo for 3-5minutes, turning occasionally.

2. Slice the roasted red pepper and sun-dried tomato.

3. In a medium bowl mix the rocket, pepper, tomato and chorizo.

4. To make the dressing, in a small tea cup mix the sun-dried tomatoes oil and vinegar. Splash the dressing over the salad. Top with crumbled goats’ cheese and sprinkle with grated parmesan. Serve with warm baguette slices.

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