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Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

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Beans and chorizo on toast


You'll need

2 tbsp extra-virgin olive oil, plus extra for drizzling 2 chorizo, thickly sliced 1 small Spanish onion, thinly sliced 1 garlic clove, finely chopped, plus 1 extra clove, halved, for rubbing 800 gm canned white beans, drained, rinsed 200 gm canned cherry tomatoes 180 ml (¾ cup) chicken stock 2 oregano sprigs, plus extra leaves to serve 1 fresh bay leaf 1 tbsp Sherry vinegar, or to taste 8 thick slices sourdough bread

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add chorizo and stir occasionally until browned (1-2 minutes). Add onion and garlic and stir occasionally until tender (3-4 minutes), add beans, tomato, stock and herbs, season to taste and simmer until liquid is well-flavoured and reduced by half (4-5 minutes). Remove herbs, add vinegar and season to taste.
  • 02
  • Meanwhile, preheat grill to high. Drizzle bread slices with a little oil and grill, turning once, until golden (1-2 minutes each side). Rub with cut-side of garlic, top with bean mixture, scatter with oregano and serve hot.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2012

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