We launched our Chorizo sausage earlier this year, and have been playing with other flavours that complement its lovely warm paprika notes - smoky but not too hot!
For the summer months, we’ve come up with this zingy salad to tempt, refresh and nourish! Perfect for a bite to eat at a market, or a light lunch.
First make the dressing. Combine all ingredients except sour cream and whisk or shake in a jar. Then slowly whisk in the sour cream.
Now for the salad. Peel and carefully slice your chorizo sausage and fry gently. The fat will render so you shouldn't need to use any oil. Set aside. Quickly fry the sourdough cubes in the fat from the chorizo until they are golden and toasty and have soaked up all that flavour.
Place your leaves in two serving bowls and add some of the dressing. Tumble your sourdough cubes into the bowls, then the chorizo. Add some freshly peeled and cubed apple and a little more dressing. Top with shavings of Manchego or Parmesan and some toasted pine nuts.
We found that the freshness of the apple is the perfect foil for the warm and juicy chorizo. The cheese adds a savoury tang, and the pine nuts a soft and toasty crunch.
Off carbs? We hear you! It's easy to up and down the ingredients to taste - skip the croutons completely and add an entire apple and cubes of cheese instead of shavings. You still have greens, tasty cheesy and meaty protein, and the palate cleansing freshness and crunch of the apple.
Made it? Changed it and made a different version? Have your own ideas on what to do with our chorizo? We'd love to hear from you!