Spicy, sweet and crunchy, this tray baked warm salad is perfect for autumn. Roasting grapes intensifies their sweet jammy flavour which balances the paprika spiked chorizo and roasted fennel. Add crumbled blue cheese or salty feta and serve with a handful of peppery fresh rocket or watercress.
Serves: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Salad:
- 4 Spanish cooking chorizo sausages
- 2 large or 3 small fennel bulbs, trimmed and quartered
- 200g red grapes, cut into small bunches
- Olive oil for drizzling
- Sea salt and black pepper
- 6 sprigs of fresh thyme
- Handful of fresh oregano
Dressing:
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp runny honey (or maple syrup)
- ½ tsp chilli flakes
To Serve:
- Blue cheese or feta (optional)
- Watercress or rocket
Method:
- Pre heat the oven to 220°C, gas 7
- Cut the chorizo into thick slices
- Place the chorizo, fennel and grapes on a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Tuck the thyme and oregano in amongst the ingredients.
- Roast for 30 minutes or until the chorizo slices are charred, the grapes are bursting and blistering slightly and the fennel is soft and golden.
- Place the dressing ingredients in a small bowl and whisk to combine.
- Serve the roasted salad in a large bowl. Crumble over the cheese, add the fresh leaves and drizzle generously with dressing.
