Fried chorizo with gribiche dip and toasted taleggio cheese

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

100g/3½oz chorizo, sliced
For the gribiche dip
1 lemon, zest only
7 tbsp Greek yoghurt
2 tbsp chopped black olives
1 tbsp chopped fresh coriander
For the toasted taleggio
2 slices toast
50g/1¾oz taleggio cheese
To garnish
1 hard-boiled egg, sliced
1. Cook the chorizo in a hot pan for 2-3 minutes until lightly browned. Remove and drain on kitchen paper.
2. For the gribiche dip, mix together the lemon zest, Greek yoghurt, black olives and coriander.
3. For the toasted taleggio, preheat the grill to high. Slice the cheese and place it on top of the toast. Grill until golden and bubbling.
4. Serve the chorizo with the taleggio toast, dip and slices of hard-boiled egg.

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