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Gary Rhodes Chorizo Goats Cheese Salad

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 4


  • 100 g-200g mixed or single variety salad leaves
  • 2-3 spring onions thinly sliced
  • 225 g British hard goat’s cheese broken into chunks
  • 300 g chorizo sausage peeled and cut into 1cm thick slices
  • 4 tbsps olive oil
  • 2 tbsps raspberry vinegar
  • Pinch of caster sugar
  • Optional ½ tsp Dijon mustard
  • Salt and Pepper to taste


  • Simply whisk together 4 tablespoons olive oil, 2 tablespoons raspberry vinegar, a pinch of caster sugar, and ½ teaspoon Dijon mustard if desired. Season with salt and pepper.
  • Mix together the salad leaves and spring onions and gently toss with the goat’s cheese.
  • Heat a large frying pan with a drizzle of olive oil. Fry the chorizo, turning, for 3 to 4 minutes. Spoon the sausage into the salad, whisk any fat released into the vinaigrette and drizzle over the leaves


Tip: If you want a bit of additional flavour, try adding some natural yoghurt to your
salad. A few fresh raspberries can also be added to enhance the flavour of the