CHORIZO PUDDING WITH BEETROOT & CHICKPEA SALAD

Serves 4

Ingredients

• 500g cooked beetroots
• 4 Tbsp red wine vinegar
• 1 chorizo white pudding sausage
• 6 Tbsp extra virgin olive oil
• 1tsp mustard
• 240g chickpeas
• 300g washed spinach
• 100g Feta

Method

Slice the beetroots thinly and drizzle with half the vinegar. Cut the chorizo pudding into slices and fry on a dry pan over a medium heat for about 4 minutes or until golden brown. In a small bowl mix the rest of the vinegar, oil and mustard. Season with pepper and salt. Drain the chickpeas and place in a large bowl add the beetroot and spinach. Drizzle with the vinaigrette until all the leaves are coated. On a serving plate, place the salad and top with the chorizo pudding, feta and season with salt and pepper.

Serve immediately