Pine nuts add a satisfying crunch to this salad, while chorizo sausage and red onion gives it extra flavour.
- Place pine nuts in a non-stick frying pan over medium heat. Cook, shaking pan, for 5 minutes or until light golden. Transfer to a large bowl and set aside. Cook chorizo, in 2 batches, for 2 to 3 minutes each side or until light golden. Transfer to a plate. Cover to keep warm.
- Increase heat to medium-high. Add onion and thyme to pan. Cook, stirring occasionally, for 5 to 6 minutes or until onion begins to caramelise.
- Add onion mixture, chorizo, rocket and vinegar to pine nuts. Season with salt and pepper. Toss until well combined. Spoon salad onto plates and serve.
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