Smoky fish and spicy chorizo pair beautifully in this light, easy salad - toast crusty white bread with olive oil for crunchy homemade croutons.
140 g crusty white bread, such as sourdough cut into 2cm cubes
2 tbsp olive oil
140 g mixed salad leaves with rocket
175 g cooking chorizo, sliced
350 g cod fillets, cut into 2.5cm pieces
juice 1 lemon
1 tsp Dijon mustard
- Toss the bread in 1 tbsp of the olive oil. Heat a large frying pan and fry the bread for 5-10 mins until crisp and golden, then set aside on kitchen paper.
- Meanwhile, put the salad in a serving bowl. Wipe out the frying pan and pour in the remaining oil. Add the chorizo slices and cook for 1 min, stirring occasionally. Add the cod to the pan and cook for 3-4 mins, turning over carefully halfway through. When cooked, the chorizo should be beginning to turn crisp around the edges.
- Use a slotted spoon to remove the cod and chorizo from the pan, and add to the salad with the bread cubes.
- Return the pan to the heat and add the lemon juice and mustard. Stir and heat through for 30 secs, then drizzle over the salad. Serve straight away.