Red cabbage salad with raspberry dressing, apple and chorizo

Roast the almonds in a dry, hot frying pan until light brown.

Fry the chorizo ​​in the rest of the oil until crisp and drain on kitchen paper.

Scoop the onion rings, apple, chorizo ​​and almonds through the red cabbage and sprinkle the salad with the pomegranate seeds and basil.