Chorizo, rocket and red onion salad

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.

Source

1/4 cup pine nuts

500g Primo Classic Chorizo, sliced

2 red onions, cut into thin wedges

1 tbsp thyme leaves

100g baby rocket

1 tbsp balsamic vinegar

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