No time to cook dinner? Yes you have with Jamie Oliver’s 15 minute Chorizo carbonara and Catalan market salad. Chorizo is just perfect for quick meals – you get so much flavour for very little effort. Served with this fresh, zingy clementine, spinach and mint Catalan salad you can’t deny that Jamie has come up with a winning combination.

SERVES 4

Salad

25g pine nuts

1 red chicory

1 green chicory

2 clementines

100g baby spinach

4 sprigs of fresh mint

45g Manchego cheese

2 tbsp sherry vinegar

2 tbsp extra virgin olive oil

1 tsp runny honey

Pasta

320g dried penne

70g chorizo

½–1 fresh red chilli

2 sprigs of fresh rosemary

olive oil

4 cloves of garlic

1 large egg

½ a lemon

2 heaped tbsp fat-free natural yoghurt

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat

Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat.

In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden.

Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta.

Per serving:  603 cals

Recipe copyright Jamie Oliver 2012 www.jamieoliver.com. Photo copyright David Loftus, 2012. Recipe taken from Jamie’s 15-minute Meals (published by Michael Joseph, Penguin, £26).

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