Charred Corn, Chorizo and Creamy Blue Cheese Salad

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Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

Place your cobs of corn in a baking dish, cover in olive oil, salt and pepper and bake for 40 minutes.

Step 3.

Meanwhile, break apart the chorizo sausage into a non-stick pan and stir until cooked. Remove the chorizo, place in a bowl and set aside. Leave the chorizo fat in the pan.

Step 4.

Chop your spring onions into evenly sized pieces and cook in the leftover chorizo fat. Add the chorizo back into the pan and give it a good stir.

Step 5.

Slice your sweet peppers into rings and slice up the lettuce. Roughly chop the almonds. Remove the corn from the oven and use a knife to slice the corn off the cob.

Step 6.

Add all of your ingredients into a large bowl. Break your Saint Agur into chunks, finely chop your parsley and scatter both into the salad bowl.

Step 7.

Dressing time. In a jar, mix 6 tablespoons of olive oil with red wine vinegar, salt and pepper. Shake well with the lid on to ensure the dressing is fully mixed. Drizzle this all over your salad bowl.

Step 8.

With tongs, toss the salad, making sure all the ingredients are combined. Dish up with extra Saint Agur and get stuck in.

You can use any blue cheese you want but Saint Agur is our cheese of choice.

6 Corn on the Cobs
1 Chorizo Ring
Bunch of Spring Onions
3 Sweet Peppers
1 Gem Lettuce
Handful of Whole Almonds
4 Tbsp Red Wine Vinegar
Bunch of Parsley
250g Saint Agur Blue Cheese
Olive Oil