Fried chorizo with gribiche dip and toasted taleggio cheese
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Cook the chorizo in a hot pan for 2-3 minutes until lightly browned. Remove and drain on kitchen paper.
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For the gribiche dip, mix together the lemon zest, Greek yoghurt, black olives and coriander.
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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.
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Serve the chorizo with the taleggio toast, dip and slices of hard-boiled egg.
Ingredients
- 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
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