Baby Spinach, Pea & Chorizo Salad

November 8, 2012 in Salads, Speedy Suppers, Vegetarian

This salad is quick quick and oh so pretty. I love the punchiness of the colours, and the smoky-spiciness of the chorizo with the burst of freshness from the greens gives it perfect balance. A little meal in itself, or serve over cous cous or even pasta, or inside warm crispy pitas. You could also add in some crumblings of feta, goats cheese or even ricotta.

Baby Spinach, Pea and Chorizo Salad
with Mustard Vinaigrette
 
Serves 2 | Preparation time 5 minutes | Cooking time 7 minutes
WHAT YOU’LL NEED
75g chorizo sausage, roughly sliced and quartered
1/2 red chilli, de-seeded and roughly chopped (optional)
50g baby spinach
1 cup frozen peas
Salt and freshly ground black pepper

For the Vinaigrette
1/2 tsp dijon mustard
1 Tbsp olive oil
1 Tbsp lemon juice
1 tsp lemon zest
1 tsp honey or ¼ tsp sugar
Pinch of salt
1 small clean jam jar

WHAT TO DO
1. Heat a heavy-based pan on med-high heat and fry the chorizo, they will release their own oil so there is no need to add any extra. Cook until lightly golden, about 4 minutes, and then add in the chill and fry for another minute. Remove from the heat with a slotted spoon and set aside on a plate lined with kitchen paper.

2. Half-fill a medium-sized saucepan with hot water and bring to the boil. When boiling, add in the spinach leaves and peas and cook for 2 minutes. Remove from the heat, drain and immediately add the spinach and peas to a bowl of ice cold water to ‘shock’ them and stop the cooking process. This helps them to retain their bright greenness. Leave for about 3 minutes, then drain well. (If you have the inclination at this point, and you don’t have a salad spinner, you can place the greens in a clean tea towel, pull the corners together, head outside and ‘swing’ the towel in circles to drain the excess water).

3. Mix together the vinaigrette ingredients by giving them a good shake in a clean jam jar (or whisk in a small bowl) and then toss together the sausage, spinach and peas. Season with salt and pepper, pour over the dressing and eat immediately.

4 responses to Baby Spinach, Pea & Chorizo Salad

  1. Lovely recipe Sarah. – Out of curiosity, what camera do you shoot with?

    • Hi Tessa, sorry I’ve taken so long to reply to you, have just checked these messages now. I use a Canon Rebel XT which I bought in the states, I think here it translates to a 450D, it’s getting really old now though and I’d love to get an upgrade later this year. Take care x

  2. I love the combination of the hot, the salty + the sweet and finished with the sour. Perfect!

  3. Lovely recipe and to make it vegetarian, i will use soya sausages instead of chorizio

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