• 2-3 chorizo sausages
  • 1 tblsp oil
  • 1 tblsp soy
  • 200 g rocket
  • 4 lemon slices (optional)
  • salt and freshly ground black pepper


  • Soak the chorizo in hot water for 10 minutes to loosen the hard skin, then remove it with a knife.
  • Slice the chorizo into small discs and place in a frying-pan with the olive oil over a medium heat until they are lightly crisp.
  • Add the soy and cook for about one minutes and them remove from the heat.
  • Use a slotted spoon to remove the sausage and keep the pan juices.
  • Place the rocket leaves on a plate and sprinkle the crispy chorizo on top.
  • Drizzle some of the juices from the pan over the salad, season lightly and serve immediately with a wedge of lemon.