Sarah Graham’s baby spinach, pea and chorizo salad
“This salad is quick-quick and oh so pretty. I love the punchiness of the colours, the smoky-spiciness of the chorizo and the burst of freshness from the greens. Serve as a meal in itself, over couscous or pasta, or inside warm crispy pitas. You can also add in some crumbled feta, goat’s cheese or even ricotta.”
Serves 2 | Prep time 10 min | Cooking time 5 minutes |
75 g chorizo sausage, roughly sliced and quartered
½ red chilli, deseeded and roughly chopped (optional)
1 cup frozen peas
50 g baby spinach
Salt and freshly ground black pepper
For the mustard dressing:
½ tsp Dijon mustard
1 Tbsp olive oil
1 Tbsp lemon juice
1 tsp lemon zest
1 tsp honey or ¼ tsp sugar (substitute with agave or xylitol for Banting diets)
Pinch of salt
Double ingredients to serve 4
1. Heat a heavy-based frying pan over medium-high heat and fry the chorizo for about 4 minutes until light golden. Add the chilli and fry for another minute. Remove the chorizo from the pan with a slotted spoon and set aside on a plate lined with paper towel.
2. Half-fill a medium-sized saucepan with hot water and bring to the boil. When boiling, add the peas and cook for 2 minutes. Remove from the heat, drain and add the spinach leaves so that they wilt just a little. Add the peas and spinach to a serving bowl along with the chorizo.
3. Whisk the ingredients for the mustard dressing in a small bowl, then pour over the salad and gently toss to coat.
Et voilà. Season with salt and pepper and serve immediately.
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