The versatile sausage

I don’t know about you, but to me, the Chorizo is a king among sausages. It’s meaty, spicy (depending on the type you use) and wonderfully flavoursome. And it cooks quickly and can be added to any number of dishes.

Here it is in a Chorizo salad with paprika dressing, adapted from Donna Hay’s ‘no time to cook’.

To feed two people:
Make a paprika dressing by mixing 1 teaspoon smoked paprika, 2 tablespoons olive oil, 1 tablespoon sherry or red wine vinegar, sea salt and black pepper.

Cook 160g baby (chat) potatoes and slice thickly.
Slice 2 chorizo sausages (total of about 400g) and cook in a grill pan or non-stick frypan over medium-high heat, for 2-3 minutes each side, or until crisp. Set aside.
Add 1 quartered red capsicum to the pan and cook for 2-3 minutes each side.

To serve, place potatoes, some baby spinach (or rocket) leaves, chorizo and capsicum on a plate and pour over the dressing.