Melon and Chorizo Salad
1 cantaloupe melon
5 tbsp balsamic glaze
1 tsp runny honey
1 tsp olive oil
75g/3oz chorizo, diced
rocket (arugula) or watercress leaves to serve
1 small bunch of fresh chives, snipped
1 Halve the melon and discard the seeds. Cut each half into three wedges, remove the skin, then cover and chill.
2 Put the balsamic glaze and honey in a small pan and simmer gently for 5 minutes until syrupy. Leave to cool.
3 Heat the oil in a small frying pan over a medium heat and add the chorizo. Fry for 3–4 minutes, turning occasionally, until golden. Strain the oil into a bowl and put aside.
4 Put a melon wedge and some rocket or watercress on each serving plate and sprinkle with some chorizo. Drizzle with the warm chorizo oil and the balsamic glaze. Scatter with chives and serve immediately.