Baby Spinach, Pea and Chorizo Salad

Ingredients

Cooks in:7 minutes        Serves:2

• 75g chorizo sausage, roughly sliced and quartered
• 1/2 red chilli, de-seeded and roughly chopped (optional)
• 50g baby spinach
• 1 cup frozen peas
• Salt and freshly ground black pepper

For the Vinaigrette

• 1/2 tsp dijon mustard
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp honey or ¼ tsp sugar
• Pinch of salt
• 1 small clean jam jar

What to do

1. Heat a heavy-based pan on med-high heat and fry the chorizo, they will release their own oil so there is no need to add any extra. Cook until lightly golden, about 4 minutes, and then add in the chill and fry for another minute. Remove from the heat with a slotted spoon and set aside on a plate lined with kitchen paper.

2. Half-fill a medium-sized saucepan with hot water and bring to the boil. When boiling, add in the spinach leaves and peas and cook for 2 minutes. Remove from the heat, drain and immediately add the spinach and peas to a bowl of ice cold water to 'shock' them and stop the cooking process. This helps them to retain their bright greenness. Leave for about 3 minutes, then drain well. (If you have the inclination at this point, and you don’t have a salad spinner, you can place the greens in a clean tea towel, pull the corners together, head outside and ‘swing’ the towel in circles to drain the excess water).

3. Mix together the vinaigrette ingredients by giving them a good shake in a clean jam jar (or whisk in a small bowl) and then toss together the sausage, spinach and peas. Season with salt and pepper, pour over the dressing and eat immediately.

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