Ravioli with rose harissa, chorizo and summer veg

Method

1. Heat a non-stick frying pan over a medium heat, fry the chorizo for 2 minutes on each side until crisp and cooked, then remove from the pan and drain on kitchen paper.
2. Meanwhile, bring a large pan of salted water to the boil, plunge in the greens and the pasta, then cook for 4 minutes until the greens are just tender and the pasta is cooked.
3. Drain well, transfer to a serving bowl, then gently stir through the harissa, chorizo and half the feta. Divide between pasta plates and sprinkle with the remaining feta.