Choripan with Chimichurri

Serves 4

Time 20 minutes

Ingredients

4 chorizo style sausages (if you can find Argentinian as these are different to Spanish chorizo sausages. You want them to be more sausage-like than harder cured style designed to be sliced rather than eaten whole)

4 wholegrain long rolls (sourdough or baguette)

4 Cos lettuce leaves

Chimichurri

½ bunch parsley, finely chopped

Handful coriander, finely chopped (if you hate coriander leave it out!)

A few sprigs of oregano, finely chopped (or add 2 tsp dried oregano)

2 cloves garlic, finely chopped

1 red chilli, finely chopped 

½ cup extra virgin olive oil 

1 tbsp red wine vinegar

Chilli flakes (optional)

Pinch salt flakes

Freshly ground black pepper

Salsa

2 heirloom tomatoes or on the vine, diced 

½ small red onion, finely diced

1 tbsp extra virgin olive oil 

1 tsp red wine vinegar 

Method

In a bowl combine the ingredients for the chimichurri. Taste and adjust the vinegar, salt and pepper to your liking. If you prefer more heat add chilli flakes. Leave at room temperature for at least half an hour for the flavours to develop. 

In a separate bowl mix the ingredients for the salsa and set aside at room temperature. 

Heat a griddle plate or barbeque. Cook the sausages on all sides. Cut them lengthways and cook cut side down for a few minutes until browned and slightly crispy on the edges. 

Half the rolls lengthways and char cut side down until lightly toasted. 

Lay a lettuce leaf on each roll, spoon over a little salsa, add the sausage and drizzle with the chimichurri. Eat with your hands straight away!