Chorizo and asparagus salad with chimichurri


You'll need

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 2 tbsp apple cider vinegar

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Piquillo peppers are available in jars from select supermarkets and delicatessens.

Featured in

Jan 2017

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