To drink: This dish calls for shiraz, and South Africa produces so many world-class wines of this varietal. Try Camberley, Delheim, Eagle’s Nest or Mullineux and many others.
Chorizo and avocado panzanella salad
Ingredients
- SALAD
- ½ a ciabatta loaf, torn into bite-sized chunks
- 2 garlic cloves, finely chopped
- 15ml (1 tbsp) fresh rosemary
- 15ml (1 tbsp) avocado oil
- salt and freshly ground black pepper, to taste
- 250ml (1 cup) chorizo sausages, sliced
- 250ml (1 cup) mixed salad leaves
- 125ml (½ cup) mange tout
- ¾ avocado, sliced
- DRESSING
- ¼ avocado
- 30ml (2 tbsp) fresh cream
- 15ml (1 tbsp) balsamic vinegar
- salt and freshly ground black pepper, to taste
- avocado oil, for thinning
Instructions
1
Preheat the oven to 200ºC.
2
For the salad, toss the bread chunks with the garlic and rosemary, drizzle with the oil and season. Bake until golden and crispy, about 7 minutes.
3
Fry the chorizo until slightly browned and transfer to a bowl.
4
Gently mix in the toasted bread and the rest of the salad ingredients.
5
For the dressing, whisk the avocado, cream and balsamic with a hand blender until smooth.
6
Season and mix in enough oil to achieve a pouring consistency.
7
Serve the salad with the dressing on the side.
