A match made in heaven: spicy chorizo and the ever popular Argentinian sauce chimichurri, given a little twist here with the addition of green olives and rocket. It has a permanent spot on our table over summer.
3 cured chorizo sausages, halved lengthways
1 tablespoon olive oil
6 small long rolls, warmed
handful of rocket
Green olive chimichurri
¼ cup each packed flat-leaf parsley and rocket
¼ cup chopped green olives
2 cloves garlic, crushed
½ teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon chilli flakes
2 tablespoons olive oil
1 tablespoon red wine vinegar
sea salt and freshly ground pepper
Chimichurri: Put the parsley and rocket on a board and chop finely together. Combine in a bowl with all the remaining ingredients and season.
Heat the oil in a sauté pan and cook the chorizo sausages until lightly golden and hot. Drain on kitchen towels.
To assemble: Spilt the rolls lengthways and spread the insides with mayonnaise. Place half a chorizo and some rocket in each roll and top with a spoonful of chimichurri. Makes 6