Warm Chorizo & Mozzarella Salad

So it’s not bacon…but it’s still Pig. It counts.

I often strive for the ever sought after combination that is healthy and indulgent. With this salad, I’m so pleased to say I won. Ok so it’s a bit heavy on the (partly good) fat but look at all the green! That is the kind of green that makes Popeye sexy.

I should be ashamed, but I’m not, because it’s healthyish, in that I pretty much finished off the salad on my own. I would say this is main for 2 and a side for a few. Either way it is mightily delicious and I would advise not planning for leftovers, not going to happen.

You need this at your BBQ. Yes of course it’s easy. Yes of course it doesn’t have to be warm if you don’t want it to. Yes of course even the vegetarians will throw aside their beetroots and feast, ever cursing and praising you for the deliciousness that changed their lives. Perhaps there should be a warning label.

NO you can’t skip on the syrupy goodness that comes from frying the chorizo with the tomatoes and vinegar – trust me on this one.

Enjoy.

Warm Chorizo & Mozzarella Salad

Quantities: Makes enough for 2 main dishes or a side for 3-4

Timings: 15/20 mins

Kitchen Stuff: 
One frying pan, a chopping board and knife, lovely serving dish or bowl. 

Ingredients
Half a chorizo ring, halved and sliced
One ball of mozzarella, torn into chunks
One avocado, peeled and chopped * if you’re not going to eat the salad for  while, squeeze some lime or lemon over it to stop it going brown
Punnet of baby vine tomatoes, halved
Half a bunch of parsley, ripped up a bit
Bag of spinach leaves
Bag of baby leaves/rocket/watercress (whatever your preference)
2-3 tbsp balsamic vinegar
Half a cucumber, halved and sliced

Method
Best to make just before serving

KARATE CHOP: Chop up all your ingredients so they are ready to rock and roll. It’s a good idea, you should listen. Arrange the parsley, leaves (quantity you want in ratio to yummy bits), cucumber, avocado and  mozzarella chunks on your serving plate/bowl for one.

SYRUPPY: Heat a pan on a medium heat and throw in your chorizo. You don’t need any oil but if your pan is seriously non-stick, throw in a touch of olive or rapeseed oil.

Your chorizo will start to crisp up and release some lovely red oil (don’t get it on your clothes). Once this happens, throw in your tomatoes and cook for a couple of minutes until they have softened.

BALSAMICO: Add 2-3 tablespoons of balsamic vinegar (depending on taste) to the hot pan and stir.

Pour your syruppy, chorizo/tomato combo onto the salad and drizzle over the balsamic dressing. You can always add a touch more balsamic if needed.

ENJOY! I did.