Chorizo and taleggio lasagne with spring salad

Method

1. Set the oven to 200C/gas 6. Strain the tomatoes into a sieve set over a bowl.

2. Spoon some of the juice into the base of a heatproof dish then place four of the lasagne sheets on top.

3. Scatter over half of the chorizo, some of the cherry tomatoes and juice, and a few sage leaves.

4. Spoon over about a quarter of the mascarpone and top with a quarter of the Taleggio. Season with salt and freshly ground black pepper.

5. Top with a second layer of lasagne sheets, followed by the same filling again. Finally cover with a last layer of lasagne.

6. Dot the mascarpone and Taleggio on top of the lasagne and scatter over the Parmesan. Set the dish on an oven-tray and bake for 30 minutes until bubbling and golden.

9. Meanwhile, toss together the leaves together in a bowl.  You could use a mixture of beet leaves, lamb's lettuce, mizuna leaves, dandelion leaves, chives with their flowers, coriander, parsley and daffodil petals.

10. Mix the oils and lime juice together and season.

11. Drizzle the dressing on top of the salad and serve immediately with the lasagne.

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Ingredients

400g cherry tomatoes, tinned
12 lasagne sheets, fresh
200g chorizo sausage, diced
10 sage leaves, fresh
250g Mascarpone
150g Taleggio cheese, diced
1 pinch salt and fresh ground black pepper
1 tbsp Parmesan, freshly grated

For the spring salad

4 handfuls mixed salad leaves
1 tbsp avocado oil
1 tbsp Olive oil
1 lime, juice

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