Yogurt cheesecake with honey-roasted apricots
Transform your desserts with a drizzle of golden nectar. Top this honeyed cheesecake with honey-roasted apricots or swap with any soft fruit or rhubarb
Honeyed chorizo & manchego salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g firm cooking chorizocut into chunks or slices
- 2 garlic clovessliced
- 50ml dry sherry
- 3 tbsp runny honeyplus extra for drizzling
- 2 tbsp pumpkin seeds
- 2 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 4 tbsp extra virgin olive oil
- 1 small head radicchiotorn into bite-sized pieces
- 50g baby leaf salad
- 100g manchegorind removed and thinly sliced into shards
Nutrition: Per serving
- kcal639
- fat49g
- saturates17g
- carbs17g
- sugars13g
- fibre2g
- protein28g
- salt3.7g
Method
step 1
Put the chorizo in a cold frying pan and place on a medium heat. Cook for 5-10 mins until golden and crisp, stirring frequently in the oil that is released. Add the garlic, fry for another minute, then pour in the sherry and bubble until evaporated. Stir in 2 tbsp honey and the pumpkin seeds. Cook for a minute more, then remove from the heat.
step 2
Whisk the remaining 1 tbsp honey, sherry vinegar and mustards in a large bowl, then season. Slowly drizzle in the olive oil, whisking all the time, until emulsified and thick.
step 3
Toss the dressing through the salad leaves in a bowl, making sure the leaves are well coated. Divide between four plates. Top with the manchego shards, the crisp chorizo and pumpkin seeds, then drizzle over the honeyed chorizo oil from the pan. Drizzle over a little more honey to serve, if you like.
