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Ingredients
- 4 fresh chorizo sausages
- 2 bunches rocket, washed
- 150g manchego cheese
- 2 tbsp Pedro Ximenez vinegar or Spanish sherry vinegar
- 5 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- 2 granny smith apples, unpeeled
Method
Barbecue sausages whole until cooked through, about 10 minutes. While the sausages are cooking, arrange washed rocket on a serving platter.
Using a vegetable peeler, shave manchego. Mix vinegar, oil, salt and pepper to taste, combine well. Slice apples thinly using a mandolin.
Slice cooked sausages on the diagonal. Scatter sausage, apple slices and manchego shavings over the rocket, pour over dressing and toss.
