This salad is an alternative to all things Christmasy. Perhaps, like me, you might be craving something a little more punchy something very different from anything you may have eaten the day before. I love chorizo rich, smokey and oily, it works well with sharp, clean accompaniments such as rocket or dandelion. It also makes a very good filling for sandwiches and is wonderful with scrambled eggs.
4 plum tomatoes
1tsp sea salt
1 tsp ground black pepper
Handful of rocket leaves
170g/6oz soft young goat's cheese
For the dressing
2tsp Dijon mustard
1 1/2 tbsp sherry vinegar
Pinch of sea salt
Good grinding of ground black pepper
60ml/21/2fl oz extra-virgin olive oil
Heat the oven to 160C/325F/Gas3 and start by roasting the tomatoes. Slice in half lengthwise and lay cut-side up on a baking tray. Place the sugar, salt and ground black pepper in a small bowl and mix together thoroughly. Sprinkle over the tomatoes and roast in the oven for two hours. The tomatoes will become caramelised and semi-dry. Remove and drizzle with a little olive oil and set aside.
While the tomatoes roast, place the lentils in a large pan and just cover with unsalted water. Place on a medium heat, bring to the boil, turn down and simmer for about 20 to 25 minutes, until tender.
To make the dressing, place the mustard, vinegar and a little salt and pepper in a bowl; stir together to combine and whisk in the olive oil.
Place a non-stick saucepan over a high heat and add a tablespoon of the olive oil. Slice the chorizo into one-inch slices and fry in the pan until they are brown; this should take approximately two minutes. Turn and cook for a further two minutes. Remove from the pan and lay the slices on kitchen paper to drain any excess oil.
To assemble the salad, crumble the goat's cheese into a bowl, add the rocket, and cooked lentils. Drizzle a little extra-virgin olive oil over the top. Divide among four plates; arrange the roasted tomatoes and chorizo on top and spoon over the dressing. Serve with warm bread.Reuse content