Chorizo, Apple, Parsley and Lentil Salad with Chermoula

Ingredient

1/2 tbs Red Island extra virgin olive oil
2 chorizo, halved lengthways and sliced on the diagonal
1 green apple - julienned
1 head radicchio - core removed and roughly chopped
1.5 cups cooked lentils
1 bunch parsley - washed and leaves picked

Dressing:
15ml lemon juice
30ml verjuice
50ml Red Island extra virgin olive oil
1tsp dijon mustard
1 tsp smoked paprika
1 clove garlic, peeled and minced
Salt and pepper to taste

Chermoula:
1 bunch parsley, leaves picked
1 bunch coriander, washed
1 garlic clove, peeled and finely chopped
zest and juice of 1 lemon
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp smoked paprika
2tbs Red Island extra virgin olive oil
Salt and pepper to taste

Method

For the dressing, place all of the ingredients into a jar and shake well until they come together.

For the chermoula, place all of the ingredients into a small blender and pulse until they come together.

Place a large frying pan over a high heat. Add in the olive oil and chorizo and colour the chorizo for two minutes or until it’s golden.

Place all of the ingredients for the salad in a large mixing bowl, dress generously with the dressing, season with salt and pepper and gently toss together.

Transfer the salad onto your serving plate and spoon over a few dots of the chermoula.

Recipe by Andy Allen