Bistro des Z'Artes

Serves 4 persons

Ingredients

70g chouriço

1 tin chick peas (cooked, drained & washed)

4 vine ripened tomatoes

1/2 a small onion

1 bag of mixed leaves or enough mixed salad for 4 persons

1 punnet of raspberries

50ml olive oil

20ml vinegar

salt & pepper to taste

1 very small bunch of fresh coriander

Method

1. Cut the chouriço into small cubes & saute until crispy in half the olive oil.
2. Drain & add the oil back to the other olive oil.
3. Blend the oil with half of the raspberries and all the vinegar.
4. Season & taste.
5. In a bowl mix the chouriço, cubed tomato, chick peas, chopped onion & the rest of the raspberries with half of the dressing.
6. Carefully pull off the leaves from the coriander & gently toss into the salad leaves.
7. To serve place the salad leaves on the plate & gently place the chick pea mixture in the middle of each.
8. Drizzle around the plate with a little of the left over dressing, season with freshly ground black pepper & serve immediately.