• 4servings
  • 5minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 225 g chorizo , sliced

  3. 225 g plum tomatoes

  4. 3 tbsp dry sherry

  5. 2 baby gem lettuce , washed and shredded

  6. sea salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a non-stick frying pan, and fry the chorizo for 1-2 minutes, until lightly browned. Add the tomatoes and sherry and simmer for 2-3 minutes, until the tomatoes have just softened, but still hold their shape.

  2. Divide the shredded leaves between 4 serving plates and spoon over the hot chorizo and tomato mixture.

  3. Drizzle with the pan juices and serve at once.


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