Grilled chorizo and plantain salad

INGREDIENTS

 

400g good quality cooking chorizo

3 plantains

A large handful of rocket leaves

200g watercress

2-3 tbsp red wine vinegar

60-70ml extra virgin olive oil

The juice of half a lime (optional)

Sea salt and pepper

Cut the chorizo on the bias into long, slanting slices, about 2-3cm thick. Cut the plantain in long, slanting slices too, half a centimetre thicker so that they keep their shape in the frying pan. Put your extract on full so that your house doesn’t smell of frying and heat a heavy-bottomed frying pan over a medium flame until it is smoking hot. Brush the pan with a tiny slick of oil, just enough to lightly grease the bottom and add enough chorizo slices to make a single layer but not too many that it makes it hard to flip them. Fry on each side until they have taken colour and are crisping on the outside. Transfer to a plate lined with kitchen paper and repeat with the remaining slices, draining the fat off into a small bowl as you go and keeping them warm.

 

When the chorizo is cooked put some of their fat back into the pan and fry the plantain slices on both sides until they go a golden brown colour and have cooked all the way through. Transfer to a salad bowl with the leaves and the chorizo. Pour the vinegar into the hot pan to deglaze it and get all the wonderful chorizo oil. Add the olive oil, season with salt and pepper and pour over the salad. A squeeze of lime is delicious over this as well. Serve with crusty bread.