Warm salad of chargrilled courgettes & salmon
A warm salad with crisp green leaves to serve on a balmy August evening
Chorizo & tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 ripe beef tomatoescut into wedges
- ½ red onionthinly sliced
- few thymesprigs, leaves picked
- 1 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil
- 100g chorizosliced on the diagonal
Nutrition: per serving
- kcal184
- fat16g
- saturates5g
- carbs5g
- sugars5g
- fibre1g
- protein6g
- salt1.17glow
Method
step 1
Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
step 2
In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
