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