Method

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

Jamie’s 15-Minute Meals is published by Michael Joseph, Penguin. Recipes © Jamie Oliver 2012. Images © David Loftus, 2012. www.jamieoliver.com