Name: Chorizo and asparagus salad with chimichurri
Yield: 4
Ingredients: 4 fresh chorizo, halved lengthways; Olive oil, for drizzling; 2 bunches asparagus, trimmed; 2 thick slices sourdough; 1 garlic clove, halved; 100 gm piquillo peppers or char-grilled red capsicum, torn (see note); ¼ small Spanish onion, thinly sliced; 1 cup (loosely packed) rocket; ¼ cup (loosely packed) oregano; Chimichurri; ½ cup (loosely packed) flat-leaf parsley, coarsely chopped; ¼ cup (loosely packed) coriander, coarsely chopped; 2 tbsp (loosely packed) oregano, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 salad onion, coarsely chopped; ½ jalapeño pepper, coarsely chopped; 125 ml (½ cup olive oil (125 ml (); 2 tbsp apple cider vinegar

Ingredients

4 fresh chorizo, halved lengthways

Olive oil, for drizzling

2 bunches asparagus, trimmed

2 thick slices sourdough

1 garlic clove, halved

100 gm piquillo peppers or char-grilled red capsicum, torn (see note)

¼ small Spanish onion, thinly sliced

1 cup (loosely packed) rocket

¼ cup (loosely packed) oregano

Chimichurri

½ cup (loosely packed) flat-leaf parsley, coarsely chopped

¼ cup (loosely packed) coriander, coarsely chopped

2 tbsp (loosely packed) oregano, coarsely chopped

2 garlic cloves, coarsely chopped

1 salad onion, coarsely chopped

½ jalapeño pepper, coarsely chopped

125 ml (½ cup olive oil (125 ml ()

2 tbsp apple cider vinegar

Method

Main

1.For chimichurri, process herbs, garlic, onion and jalapeño in a small food processor until blended, then add oil and process until smooth. Add vinegar, season generously to taste and process to combine.

2.Heat a char-grill or barbecue to medium-high. Drizzle chorizo with olive oil and grill, turning occasionally, until browned and cooked through (3-4 minutes). Drizzle asparagus and bread with olive oil and grill, turning occasionally, until asparagus is just cooked and bread is toasted (1-2 minutes). Rub bread with cut side of garlic, then tear into pieces. Combine chorizo, asparagus, bread, piquillo peppers and onion in a bowl, drizzle with a little chimichurri and toss to combine. Arrange on serving plates, scatter with rocket and oregano and serve drizzled with extra chimichurri.