Chorizo Salad Recipes

WARM AVOCADO SALAD WITH SPICY CHORIZO

Steps:

• Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
• Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
• MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.

CHORIZO & TOMATO SALAD

Steps:

• Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
• In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

ROAST PEPPER & CHORIZO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the peppers with 1 tbsp of the oil, then roast in the oven with the 6 unpeeled garlic cloves for 40-45 mins until soft. Put the peppers in a bowl, cover with cling film and leave to steam for 10 mins until cool enough to handle. Remove the stalks and seeds from the peppers, peel and discard the skin.
• Put 4 peppers and the garlic in a container and chill for tomorrow's dinner (if you have different coloured peppers, then keep 4 red ones for tomorrow), and tear the remaining peppers into chunks.
• Heat the remaining oil in a frying pan. Fry the chorizo for a couple of mins until the oils start to leak into the pan. Stir in the sliced garlic and the paprika, cook for 1 min, then add the chickpeas and cook for a further 3-4 mins. Splash in the vinegar and add the torn peppers. Remove from the heat and season.
• Poach the eggs. Toss the rocket with the chickpea mix and divide between 4 plates. Top each with a poached egg and serve with crusty bread, if you like.

WARM CHORIZO & CHICKPEA SALAD

Steps:

• In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
• Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
• Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

RICE SALAD WITH CHORIZO

Steps:

• Bring one cup water to a simmer in a skillet, add the sausage and cook over medium heat until the water evaporates. Prick the sausages in several places as they cook. After the water has evaporated, continue cooking the sausages until they are lightly browned on all sides. Set aside to cool.
• Bring two-and-a-half cups water to a boil in a saucepan, stir in the rice, cover and simmer over very low heat for 17 minutes, until the water is absorbed. Remove from heat and allow to sit covered for another five minutes.
• Meanwhile, slice the sausages. Place them in a bowl and toss with the tomatoes, cucumber, scallions and coriander.
• When the rice is done, allow it to cool, then fold in the oil and vinegar. Season with salt and Cayenne pepper. Fold the seasoned rice into the sausage mixture. Refrigerate.

CHORIZO SALAD

Steps:

• Fry the chorizo in batches in a bit of the oil, until it is nice and crisp.
• Add the potatoes and salt to the pan and fry for a minute until slightly browned.
• Tip into a bowl.
• Add the beans and peppers, remaining oil and sherry vinegar.
• Toss well and scatter the chorizo on top.