Green Salad with Fried Chorizo

Serves 8-10
  • Steps
  • Ingredients


  • Bring a large saucepan of salted water to the boil. Prepare an ice bath in medium bowl.
  • Trim ends from the broccolini and asparagus and cut into smaller lengths. Set aside.
  • Trim the green beans, top and tail the sugar snap peas and slice in half.
  • Blanch the vegetables in the boiling water for 20 seconds then immediately transfer to the ice bath. Allow to cool then drain thoroughly.
  • Remove and discard the skin from chorizo and slice.
  • Place a large deep frypan over medium high heat. When hot, add the olive oil and chorizo and cook until the fat begins to render from the chorizo.
  • Add the blanched vegetables and sauté briefly, about 2 minutes. Stir the thyme leaves, lemon juice and season with salt and pepper, to taste. Remove from the heat.
  • To serve, transfer to a large serving plate. Crumble ricotta over the top and garnish with lemon zest.

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