Ok, I will confess that this is not the healthiest salad in the world but it is super tasty and a nice warming dish for the colder nights. To make a real hearty meal out of it you can swap the salad leaves for puy lentils. It is really easy to make and can be ready, on your plate and munched down in about 20 mins.
Ingredients - per person
100g slices of goats cheese, rind on
100g cooking chorizo sausage
10 cherry tomatoes
A few cloves of garlic, crushed, skin on
Large handful of rocket or watercress
A drizzle of honey
Pinch of chopped rosemary
Chop up your chorizo, I used unearthed spicy cooking chorizo which is delicious. Make sure it is cooking chorizo rather than cured as that will simply go hard and chewy. Toss on a baking tray or in a foil parcel with the garlic and cherry toms. Put in the oven at about 170 degrees.
Now take the goats cheese, drizzle with some clear honey, season and sprinkle with rosemary. About 10 mins after the chorizo has gone in the oven, put in the cheese on some baking parchment.
Meanwhile add your salad leaves to a bowl and drizzle with some balsamic or a squeeze of lemon juice.
5 mins after the cheese has been added to the oven, take the chorizo and tomatoes out and add to the salad, discarding the garlic. Use the beautiful red juices from the chorizo rather than olive oil. Blast the cheese for 1-2 mins in the grill for a lovely golden effect then place on top of the salad. Serve warm with some crusty bread and a nice chilled glass of Chardonnay. Hey presto!