Griddled figs with chorizo and manchego
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fresh figs | |
| 1 | tablespoon | Sesame oil |
| 1 | 150 gram pac chorizo sausages; diagonally sliced | |
| 1 | bunch | Watercress |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Wholegrain mustard |
| Salt and freshly ground black pepper | ||
| 50 | grams | Spanish manchego cheese; flaked using a |
| ; potato peeler (2oz) | ||
Directions
Cut the figs in half and brush the cut side lightly with sesame oil.
Heat a frying or griddle pan and cook the figs, cut side down for 30 seconds. Remove from pan and keep warm.
Add the remaining sesame oil to the pan and cook the sausages on both sides until golden.
Blend together the vinegar, oil, mustard and seasoning to make the dressing.
Arrange the watercress in the centre of a serving plate.
Arrange the manchego cheese, figs and chorizo sausages on the watercress.
Drizzle over the dressing and serve immediately.
Converted by MC_Buster.
NOTES : The sweetness of the figs compliment the chorizo and manchego cheese, making an ideal first course.
Converted by MM_Buster v2.0l.