Recipe

Summer Chorizo

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Summer Chorizo

Chorizo in a saucy veggie mix, topped with a herb salsa and served with Swiss chard and toasted pita.


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Ingredients to serve 2

  • ½ x lemon
  • 80g x Swiss chard
  • 5g x fresh coriander – pick off leaves, chop roughly
  • 10g x fresh parsley – pick off leaves, chop roughly
  • ½ x chilli (optional) – deseed & chop
  • 2 cloves x garlic – peel, grate finely & chop
  • ½ x leek – slice thinly (½ cm)
  • 100g x chorizo – slice thinly at an angle (1cm)
  • 1 tsp x paprika
  • ½ sachet x tomato paste
  • ½ tsp x chilli flakes (optional)
  • 2 x tomatoes – dice (1cm)
  • ½ cup x water (for the chorizo mix)
  • 2 x pita breads
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 1 x lemon
  • 160g x Swiss chard
  • 10g x fresh coriander – pick off leaves, chop roughly
  • 20g x fresh parsley – pick off leaves, chop roughly
  • 1 x chilli (optional) – deseed & chop
  • 3 cloves x garlic – peel, grate finely & chop
  • 1 x leek – slice thinly (½ cm)
  • 200g x chorizo – slice thinly at an angle (1cm)
  • 2 tsp x paprika
  • 1 sachet x tomato paste
  • 1 tsp x chilli flakes (optional)
  • 4 x tomatoes – dice (1cm)
  • 1 cup x water (for the chorizo mix)
  • 4 x pita breads
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C, for the pita breads. If you would rather use the toaster, no need to preheat the oven. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest, then cut into wedges.

Step 3

Swiss chard: Use a sharp knife to remove the stalks and slice into thin ribbons (2cm). Drizzle with olive oil and season with salt and pepper and a squeeze of lemon juice to taste.

Step 4

Herb salsa: Mix together the coriander, parsley, chilli (optional), lemon zest and a THIRD of the garlic.

Step 5

Chorizo mix: Place a pan on a medium heat with a drizzle of olive oil and cook the leek with a little salt for 5 minutes until softened. Add the chorizo slices and cook for 3-4 minutes until golden. Add the paprika, tomato paste and chilli flakes (optional) and the REST of the garlic and cook for 30 seconds before adding the tomatoes and the water (see quantity above for the chorizo mix). Cook for 7 minutes until the tomatoes soften and the sauce thickens. Season to taste.

Step 6

Pita breads: Place the pita breads in the oven and toast for 5 minutes until golden. Or pop them in the toaster. Remove and cut into quarters.

Step 7

Serve the chorizo mix topped with the herb salsa and serve the Swiss chard and toasted pita bread quarters on the side.

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