Chorizo, rocket and mozzarella salad

Chorizo, rocket and mozzarella salad

Crispy chorizo, rocket, mozzarella salad with smoked almonds

In the summer, we love big serving platters of salads. Everyone can dig in and help themselves. Don't be shy!


Yield: Serves: 8


  • 180g chorizo
  • Olive oil
  • 3 balls of Toonsbridge mozzarella, approximately 450g
  • 180g rocket
  • 1 handful flat leaf parsley
  • 150g roast almonds with paprika, see recipe below
  • Maldon sea salt and pepper

For roast almonds with paprika

  • 150g whole blanched almonds
  • 1 teaspoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon Maldon sea salt


1 For the almonds, preheat the oven to 150oC/ gas mark 2. Combine all the ingredients together and roast for 25 minutes until golden brown.

2 Start off by slicing the chorizo into chunks, then heat the olive oil in a large frying pan and add the chorizo. Cook over a medium heat until the chorizo begins to release its wonderful flavour and oils. Remove from the heat and allow to cool.

3 Tear each mozzarella ball into six pieces

4 In a large bowl, add the chorizo, rocket, half the almonds, mozzarella and parsley and mix lightly. The chorizo oil will dress the salad. Transfer to a large platter, scatter over the remaining nuts and place mozzarella on top and serve immediately.

Tip: Play around with flavours, such as crispy Parma ham or, in the summertime, peaches or nectarines go really well with Ardsallagh goat’s cheese.

Photography Credit: Harry Weir

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