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Categories:
olive oil chorizo sausages punnet cherry tomatoes chickpeas baby rocket Feta cheese balsamic vinaigrette
Viewed: 38 - Published at: 7 years agoIngredients
- 2 teaspoons olive oil
- 400 g chorizo sausages, thinly sliced
- 250 g punnet cherry tomatoes or 250 g grape tomatoes, halved
- 1 (420 g) can chickpeas, drained and rinsed
- 70 g baby rocket
- 70 g feta cheese
- 2 tablespoons balsamic vinaigrette (of your choice)
Method
- Heat the oil in a non stick pan over medium high heat.
- Add half the chorizo and cook for 4 minutes turning until crisp and golden.
- Drain on paper towel, and repeat with remaining chorizo.
- Add cherry tomatoes to frying pan and cook tossing for 2 minutes until just softened.
- Combine warm chorizo, tomatoes, chickpeas, rocket, feta and dressing in a large bowl.
- Season with salt and pepper, toss gently and spoon into serving bowls.
