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
- 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
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.
- 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.