JAMIE’S CHORIZO CARBONARA & CATALAN MARKET SALAD

A Spanish-inspired pasta and salad in minutes. "The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad!"

Thanks to Jamie Oliver for allowing us to share his recipe. More of his great ideas can be found at Jamie's website here

Cook time
15 mins

Prep time
15 mins

Serves
4

Recipe provided by: Jamie Oliver

Ingredients

Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

Instructions

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat.
START COOKING Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat.
In a cup, make your dressing with the vinegar, extra virgin olive oil and raw honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden.
Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta.