Sweet and spicy chorizo salad

This flavour-packed combo is easy to transport to the office. Put the dressing ingredients in a small jar, then shake up when you’re ready to eat.

SERVES 2 PREP 10 MINS COOK 5 MINS

✱ 60g chorizo, diced

✱ 2 sweet peppers, diced

✱ 85g watercress

✱ 1 tin chickpeas, rinsed and drained

✱ 1 small tin sweetcorn, drained

FOR THE DRESSING:

✱ 2tbsp olive oil

✱ ½tbsp honey

✱ Pinch of chilli flakes

✱ 1tsp white wine vinegar

1 Dry-fry the chorizo over a medium heat until it’s crispy.

2 Meanwhile, make your dressing by simply mixing the ingredients together with a fork.

3 In a bowl, toss the peppers, watercress, chickpeas and sweetcorn then divide between two plates. Top with the chorizo and dressing. Per serving: 400 cals, 22g fat (5g saturated), 36g carbohydrates