Chorizo carbonara with catalan market salad

INGREDIENTS

• 25 g pine nuts
• 1 red chicory
• 1 green chicory
• 2 clementines
• 100 g baby spinach
• 4 sprigs of fresh mint
• 45 g Manchego cheese
• 2 tablespoons sherry vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon runny honey
• 320 g dried penne
• 70 g Iberico chorizo
• ½–1 fresh red chilli
• 2 sprigs of fresh rosemary
• olive oil
• 4 cloves of garlic
• 1 large egg
• 2 heaped tablespoons fat-free natural yoghurt