Wild Chorizo Salad

Sadly I forgot to photograph this before we ate it all as it looked very pretty!

Go for a walk and see what you can find! Today I found chickweed tops, dandelion leaves (young ones only!), sorrel, lambs lettuce and some wild strawberries. In the vegetable garden I found some lollo rosso, flat and curled parsley, marjoram, chervil, fennel, nasturtium leaves and chives. I also picked nasturtium flowers an chive flowers as edible decoration. Tear or chop whatever you find into pieces and put it into a bowl.

In a dry frying pan, lightly toast some pine nuts. You could also use sunflower seeds, pumpkin seeds or split almonds. Put them aside as soon as they start to brown.

Take a chunk of cheap chorizo, cube it and gently fry it. Once the fat is released add a good slug of sherry and simmer on low for a further five minutes.

Drain off the cooking liquid into a jug. Add olive oil and vinegar to the jug – in this case it was homemade blackcurrant balsamic vinegar – and mix well together with an optional clove of crushed garlic.

Toss the chorizo cubes, pine nuts and cubed feta cheese into the salad leaves and drizzle over the warm dressing.

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