Grilled String Chorizo

(with cherry tomatoes, baby potatoes, garlic, chilli and olive oil)

Ingredients

For pan-grilled chorizo

• 8 string chorizos

• 12 baby potatoes, boiled, peeled and halved

• 8 red cherry tomatoes, halved

• 8 yellow cherry tomatoes, halved

• 2 tbsp olive oil

• 4 cloves garlic, sliced                  

• 2 dry red chillies, de-seeded and finely sliced

• 60 ml dry white wine

• 1 tbsp flat-leaf parsley, chopped

• salt to taste

For finishing

• A few micro greens

Method

For pan-grilled chorizo

Heat a grilling skillet and grill chorizo for 1 minute on each side while basting with olive oil. Remove and cut into 4 pieces each.

In a heavy-bottom pan, heat olive oil, add garlic, chilli and baby potatoes and and toss well.

Add chorizo and cherry tomatoes, and cook for 1 minute.

Pour in the white wine, and reduce heat to simmer. Season with salt and finish with chopped parsley.

Assembling and finishing

Arrange in heaps in individual bowls and serve garnished with micro greens.