Honey-fried chorizo
with mozzarella and tomatoes
- 1 tablespoon extra virgin olive oil
- 3 chorizos, finely chopped
- 2 tablespoons honey
- ¾ teaspoon dried chilli flakes
- 2 buffalo mozzarella, torn or sliced
Tomato salad
- 1kg mixed heirloom tomatoes, sliced
- 2 tablespoons extra virgin olive oil, extra
- 1 tablespoon sherry vinegar
- sea salt and cracked black pepper
To serve
- oregano leaves and crusty bread
- To make the tomato salad, place the tomatoes on a serving platter and drizzle with the extra oil and vinegar. Sprinkle with salt and pepper and set aside.
- Heat a large frying pan over medium–high heat. Add the oil and chorizo and cook, stirring for 6 minutes or until the chorizo is crisp. Add the honey and chilli and cook for a further minute or until the chorizo is sticky and caramelised. Remove the chorizo from the pan and set aside.
- Place the mozzarella over the tomato salad and top with the honey-fried chorizo. Sprinkle with oregano and serve with crusty bread. Serves 4 as a side
Cook’s note:
If you buy a spicy chorizo, you could omit the chilli flakes.
© DONNA HAY GROUP
