Jamie's Chorizo Carbonara & Catalan Market Salad

maincourse
Jamie's Chorizo Carbonara & Catalan Market Salad

Details

Prep time:
15 mins
Cook time:
15 mins
Suitable for:
Meat Eaters
Serves:
4
Provided by:
Jamie Oliver

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

Ingredients

  • 25g pine nuts
  • 1 red chicory
  • 1 green chicory
  • 2 clementines
  • 100g baby spinach
  • 4 sprigs of fresh mint
  • 45g Manchego cheese
  • 2 tablespoons sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon of runny Haughton Honey
  • 320g dried penne
  • 70g Iberico chorizo
  • ½–1 fresh red chilli
  • 2 sprigs of fresh rosemary
  • olive oil
  • 4 cloves of garlic
  • 1 large egg
  • 2 heaped tablespoons fat-free natural yoghurt
  • juice of ½ a lemon

Instructions

  1. Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat.
  2. 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.
  3. In a cup, make your dressing with the vinegar, extra virgin olive oil and 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.
  4. 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.

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 and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz