Chicken and Chorizo Warm Winter Salad

This is such a delicious midweek meal, really easy too as everything is roasted together in the same tin. The chorizo releases a wonderfully flavourful oil which eliminates the need for a dressing, all it needs is a swirl of balsamic glaze over the top of the salad once assembled and you're ready to go. I like to use cooking chorizo which is found in supermarket fridges with the meat, this needs to be cooked and tends to be a little softer than the dryer, cured chorizo that doesn't need to be cooked.

Serves 2

Ingredients

2 Chicken breasts or 2-3 Chicken thighs, cut into 3-4 pieces

Approx. 200g Cooking chorizo, cut into bite-sized pieces

1 large Red onion, thinly sliced

Approx. 300g Baby new potatoes (large ones cut in half)

Head of broccoli, broken into florets

1-2 Cloves of garlic, minced

Pinch of chilli flakes (optional)

Salt and black pepper

Glug of olive oil

Bag of mixed salad leaves

few handfuls of baby plum tomatoes, halved

Balsamic glaze to finish

• Boil the baby potatoes for 8-10 minutes until tender, throwing the broccoli in for the last 2 minutes for a quick blanch (this stops it from burning when roasted). Drain and leave to cool slightly.
• Preheat the oven to 200C fan.
• Tip the chorizo, chicken pieces and the sliced onions into a large roasting tin. Add a good glug of olive oil along with the garlic, chilli (if using) and a seasoning of salt and black pepper. 
• Add the potatoes and broccoli to the roasting tin and toss everything together thoroughly.
• Roast in the pre-heated oven for 10 minutes, then take the tin out of the oven and toss everything around again so it all cooks evenly but also to distribute the chorizo oil.
• Return to the oven and roast for another 10 minutes, check that the chicken is cooked through (pop it back into the oven for 5 more minutes if not), then toss it all together for a final time.
• Divide your salad leaves between two bowls, add the baby plum tomatoes and season with a little salt and pepper.
• Top the salad leaves with the roasted chicken, chorizo and veg with all the lovely juices and oil.
• Swirl or zigzag some balsamic glaze over the top and tuck in.