A perfectly balanced salad with sweet and spicy honeyed chorizo and salty, savoury Manchego cheese. Such a fantastic light lunch or starter.

Serves 4

INGREDIENTS

• 150g Dorset Chorizo Picante, cut into chunks

• 100g Manchego, rind removed and thinly sliced

• 2 garlic cloves, sliced

• 50ml dry sherry

• 3 tbsp runny honey plus extra for drizzling

• 2 tbsp pumpkin seeds

• 2 tbsp sherry vinegar

• 1 tbsp Dijon mustard

• 1 tbsp wholegrain mustard

• 4 tbsp extra virgin olive oil

• 1 small head radicchio, torn

• 50g baby leaf salad

METHOD

STEP 1

Fry the chorizo chunks in a frying pan on a medium heat for 5-10 minutes until golden. Add the sliced garlic and fry for another minute. Pour in the sherry and bubble until evaporated. Stir in 2 tbsps honey and pumpkin seeds and cook for a further minute.

STEP 2

Whisk the remaining 1 tbsp honey, sherry vinegar and mustards in a large bowl, then season. Slowly whisk in the olive oil, until emulsified and thick.

STEP 3

Toss the dressing through the salad leaves, coating the leaves well. Divide between four plates and top with the manchego shards, the crisp chorizo and pumpkin seeds, then drizzle over the honeyed chorizo oil from the pan. Drizzle over a little more honey to serve, if you like.