• 150g Spanish diced chorizo
  • 290g TTD sun soaked tomatoes, all oil drained away
  • Handful of rocket leaves


  1. 1

    Preheat a non-stick frying pan and dry fry the chorizo for 5 -8 minutes, until beginning to crisp. Strain off any fat in the pan.

  2. 2

    Add the tomatoes and toss for a couple of minutes over a low heat.  Remove from the heat and fold in the leaves. Serve.


Nutritional Details

Each serving provides
  • Energy 716kj 171kcal 9%
  • Fat 12.7g 18%
  • Saturates 4.1g 21%
  • Sugars 4.0g 4%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 1189kj/284kcal

Each serving provides

4.5g carbohydrate 0.5g fibre 9.4g protein

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