Jamie Oliver's California Sprout Salad

I knocked this up after walking from one end of the Beverly hills farmers’ market to the other.  Sprouts are packed with vitamins, minerals and protein.  This salad is fantastic served in a pita or on flatbread.

Salad Ingredients

  • 350g mixed shoots and sprouts(try alfalfa, mung beans, sunflower, pea shoots and onion seeds)
  • 150g freshly podded peas
  • 1 fresh red chilli, deseeded and finely chopped
  • A small handful of fresh mint leaves
  • 4 handfuls of watercress or rocket

 

 

Dressing Ingredients

  • Olive Oil
  • 150g chorizo sausage, finely chopped
  • 2 garlic cloves, peeled
  • 4 tbsp balsamic vinegar
  • 4tbsp extra-virgin olive oil

 

 

Method

For the dressing, pour a lug of olive oil into a pan over a medium heat.  Add your chorizo and fry for 3-4 minutes, until dark golden and crispy.  Remove the pan from the heat and, using a slotted spoon, transfer the meat to a plate lined with kitchen paper.

Finely grate your garlic into the hot oil in the pan, give the pan a shake, then add your vinegar, extra-virgin olive oil and a good pinch of salt and pepper.  Mix it up quickly, angling the pan in different ways so you collect all the awesome flavours from the chorizo.  This will give you the most fantastic warm dressing.

Have a taste and add more vinegar or salt if needed.  Put the pan to one side and let the dressing cool down a bit.  If you want, reserve some sausage, garlic, chopped chilli and mint leaves to fling over the top.  As this is a warm salad, it’s best to dress it just before you serve it.  Toss everything in a big bowl, then transfer it to a nice serving platter and eat it right away.

 
 

Per serving  370cals, 31.7g fat (7.9g saturated), 14.1g protein, 7g carbs, 1.8g sugar.