- 200 baby spinach leavesstems removed
- 2 chorizo sausagescut in half down the length and then sliced on a 45 degree angle
- 75 grams Persian fetta cheeseor any soft marinated fetta
- 20 snow peas
- 20 kalamata olives
- 1 Lebanese cucumber
- extra virgin olive oil
- white balsamic vinegar
- sea salt flakes
- freshly ground black pepper
The Spanish Chorizo sausage (pronounced cho-ree-tho) has to be one of the finest sausages to come out of Europe. You will find that depending on how long the meat has dried that some chorizo will be very spicy while others, if they are quite young will be rather mild. Chorizo can be eaten raw but it has a relatively high fat content and lends itself best to being cooked. The cooking allows the smoky paprika and beautiful spices to permeate the whole sausage, sauce, pizza or whatever you’ve put the chorizo in or on. As in this recipe whenever I saute chorizo I keep the fat that comes out in the pan and save it for flavouring egg dishes or sauteing mushrooms in.
- Bring a small saucepan of salted water to the boil.
- Pull the tips and spines off the snow peas and blanche them in the boiling water until vibrant and immediately plunge them into ice water.
- Saute the chorizo slices in a pan on high heat until nicely browned, remove, allow to drain and cool.
- Peel the cucumber and to seed it, cut it in half lengthwise and then run a small teaspoon down the length, removing the seeds as you go, then slice the cucumber halves the same size as the chorizo.
- Once the snow peas and chorizo have cooled toss the spinach, chorizo, snow peas, olives, cucumber and half of the crumbled fetta into a large mixing bowl, season and toss with a little oil and vinegar.
- Present on the serving plates and top with the remaining fetta.