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Ingredients

200g chorizo, sliced
200g olive sourdough bread, thinly sliced
100g soft blue cheese
20g (1/4 cup) finely grated parmesan
3 baby cos lettuces, cut into wedges
1 small bunch watercress, sprigs picked, rinsed
200g red seedless grapes, halved
2 tablespoons buttermilk
2 tablespoons Birch & Waite Greek Lemon Dressing

Method

Step 1 Preheat a frying pan over medium-high heat. Add the chorizo and cook, stirring, for 2-3 minutes or until crisp. Transfer to paper towel to drain.
Step 2 Preheat oven grill on high. Place sourdough slices on a baking tray and grill for 1-2 minutes each side. Combine the blue cheese and parmesan in a bowl. Spread over toasts. Grill for a further 1-2 minutes or until cheese is slightly melted.
Step 3 Divide the lettuce, watercress, grapes and chorizo among 4 serving plates. Top with the cheese toasts. Combine the buttermilk and lemon dressing in a jug. Drizzle over salads. Season and serve.

Quick chorizo salad with blue cheese toasts

How to make Quick chorizo salad with blue cheese toasts

Ingredients

Method