Chorizo, Feta & Beet Salad - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon coarse grain mustard
6 tablespoons balsamic vinegar
1 dash Tabasco sauce
1 tablespoon caraway seed, pounded with a little olive oil
1 1/2 lbs beets, cooked, sliced into thick rings
1 ounce flat leaf parsley, leaves only
2 small red onions, diced very small
5 ounces chorizo sausage, sliced
4 ounces salad leaves
3 ounces feta cheese, crumbled
fresh ground black pepper

Preparation

Mix the oil, mustard, vinegar, tabasco & caraway seeds into a thin dressing.
Pour over the sliced beet & leave for 1/2 hour in a cool place, for the flavours to develop.
Before serving, mix in the parsley, red onion, seasoning & chorizo.
Arrange the mixed lettuce leaves onto a large plate or serving dish & arrange the beetroot & sausage mixture on the top, followed by the crumbled feta cheese.