Chorizo, Rocket and Red Onion Salad

Chorizo is one of my favourite ingredients to use, it provides really delicious smoky flavours and, when fried, renders the most amazing red oil. One of the first few times I visited London, I got myself down to world-famous Borough market where you can pick up some of the best Spanish chorizo outside Spain. This salad is nicest if you can get your hands on some really good-quality chorizo – you will generally find the best stuff in Spanish specialty food shops.


  • 1 garlic clove peeled and finely chopped
  • ½ lemon (juice)
  • 1 tblsp olive oil
  • 200 g good-quality chorizo sausage, thickly sliced
  • 1 red onion, peeled and finely sliced in half moons
  • 40 g fresh flat leaf parsley leaves
  • 110 g rocket leaves
  • crusty bread, to serve


  1. Whisk the garlic, lemon juice and olive oil and a large mixing bowl and set aside.
  2. Fry the chorizo slices in a large frying pan over a high heat on both sides until sizzling, crispy and red. Allow the chorizo to cool slightly in the pan for about 2-3 minutes, then add to the bowl together with the red onion, parsley and rocket and toss to combine.
  3. Serve straightaway with some crusty bread.


This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.


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