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Paul’s warm chorizo salad


  • 250 g semi cured Chorizo Sausages

  • Olive Oil

  • Balsamic vinegar

  • 0.5 ciabatta bread fully baked

  • 2 heads little gem Lettuces

  • 1 punnet cherry vine Tomato halved

  • 1 large bag Rocket

  • 60 g grated Parmesan


  • 1.

    Peel the skin from the chorizo and tear it into bite-size pieces.

  • 2.

    Heat a little olive oil in a pan and fry the chorizo for 8 minutes until slightly coloured. Remove the chorizo from the pan.

  • 3.

    Pour the chorizo oil from the pan into a jug and add the balsamic vinegar.

  • 4.

    Remove the crusts from the ciabatta and tear it into similar size pieces to the chorizo.

  • 5.

    Return the frying pan to the heat and add a little olive oil. When hot, add the ciabatta and fry until crispy and golden brown.

  • 6.

    Mix the sausage, lettuce, tomatoes, rocket and parmesan together and pour the chorizo dressing over.

  • 7.

    Sprinkle the croutons on top and serve.

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