Tom Kerridge presents a weight-loss chorizo salad recipe that is “very good.”
TOM KERRIDGE is a British chef who has starred on television programmes such as Great British Menu and Tom Kerridge’s Lose Weight and Get Fit. To help you lose weight, the Michelin-starred chef recently published a “very delectable” tomato and chorizo recipe.
Tom Kerridge frequently posts beautiful recipes to social media, with some of them appearing in his book Tom Kerridge’s Lose Weight and Get Fit. This week, the chef provided a “effortless” Mediterranean salad recipe that’s ideal for dieters.
“Tomato salad with chargrilled chorizo,” the chef captioned a photo of the salad on Instagram recently. That’s all there is to it.
“It’s all about the tomatoes,” says the chef. Visit your local farmers’ market or a pick-your-own farm – unless you grow your own, of course!”
The dish is included in his book Tom Kerridge’s Fresh Start, which features nutritious recipes to help you “take charge” of your eating habits and is suitable for individuals attempting to lose weight.
The “effortless dish” requires hardly no preparation, but “is full of flavor and looks lovely,” according to the chef.
200g sourdough bread, ripped into small pieces
Extra-virgin olive oil (five teaspoons)
1 kilogram mixed heritage tomatoes, ripe
caster sugar, a sprinkle
1 finely sliced tiny red onion
1 tablespoon of drained baby capers
drained and quartered six artichokes in brine
2 handfuls flat-leaf parsley, plucked leaves (10g)
sherry vinegar (two teaspoons)
Approximately 300g total of four picante/spicy frying chorizo sausages
freshly ground black pepper and sea salt
To begin, the chef preheats the oven to 200 degrees and lines a baking tray with parchment paper.
“Drizzle one tablespoon of extra-virgin oil over the bread and season with salt and pepper on the lined baking pan.
“Bake for 10–15 minutes or until browned in the oven, tossing halfway through,” he stated.
The tomatoes are then cut into bits and combined with the sugar, red onion, capers, artichokes, parsley, sherry vinegar, and the remaining four tablespoons of extra-virgin olive oil in a mixing dish. “Salt and pepper heavily, and stir everything together well,” he suggested.
After that, the chef heated a griddle pan over medium heat. He chopped the chorizo into thin pieces and fried them for two minutes on each side.
“Toss the toasted bread chunks with the tomatoes to cover them in the dressing.”Brinkwire Summary News”.