Fried Chorizo with Gribiche Dip and Toasted Taleggio Cheese

Sautéed chorizo paired with a creamy yogurt gribiche dip, melted Taleggio on toast, and hard-boiled egg slices.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

105
ml

Greek Yoghurt

50
g

Taleggio Cheese

1
piece

Egg

hard-boiled, sliced

Fruits

1
piece

Lemon

zest only

GrainsCereals

2
slice

Bread

toasted

Meat

100
g

Chorizo

sliced

NutsSeeds

15
ml

Coriander

fresh, chopped

Vegetables

30
ml

Black Olives

chopped

Steps

Fry the chorizo slices in a hot pan for 2 to 3 minutes until lightly browned.
Drain the cooked chorizo on kitchen paper.
Mix the lemon zest, Greek yoghurt, olives, and coriander in a bowl to make the dip.
Preheat the grill to a high temperature.
Place sliced Taleggio cheese on the toast and grill until golden and bubbling.
Serve the chorizo with the cheesy toast, yogurt dip, and hard-boiled egg slices.