Meals and Courses

  • 500 g (1 lb) piece of salt cod
  • 225 g (7½ oz) chorizo sausage, sliced
  • 1 red pepper, cored, deseeded and finely sliced
  • 3 large handfuls of mixed salad leaves
  • 3 spring onions, finely sliced
  • 200 g (7 oz) frozen peas, thawed
  • 1 celery stick, finely sliced
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon clear honey
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt and pepper

Soak the salt cod in cold water for at least 8 hours, changing the water as often as possible. Place the soaked salt cod in a saucepan and cover with fresh cold water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove the fish and, when cool enough to handle, flake it into large chunks, removing any bones and skin. Set aside.

Heat a large frying pan over a medium heat. Add the chorizo and cook for 2 minutes, allowing it to brown. Turn the chorizo slices over and add the salt cod to the pan. Allow both the cod and chorizo to cook until crispy. Remove from the pan using a slotted spoon, leaving behind the excess fat from the chorizo. Fry the red pepper in the chorizo oil for 2 minutes. Remove from the pan.

Mix together the salad leaves, spring onions, peas and celery.

Whisk together the dressing ingredients. Add enough of the dressing to coat the salad leaves.

Place the dressed salad on a serving plate and top with the crispy chorizo, salt cod and red pepper.

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