Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Chimichurri Time: 20 minutes

Unfortunately our relationship with AMA was cut short as it closed down a week after we ate at this spectacular Argentinian super club. We therefore decided to re-create a recipe that was inspired by one of our favourite dishes from the dinner.

Ingredients:

• 2 chopped chorizo sausages
• 1 large red bell pepper, roasted and diced
• 1½ cups arugula
• 1 cup cherry tomatoes, sliced in half
• 2 tsp red wine vinegar
• 1 tbsp olive oil
• ⅓ cup chimichurri
• Salt & pepper to taste
• Parmesan cheese for garnish

Directions:

1. Preheat barbeque and roast the red pepper skin side down until soft and charred. Place the chard peppers on a plate and cover, this will create steam and allow you to more easily peel the peppers. Once cooled peel and roughly chop
2. Cook the sausages until an internal temperature of at least 160 degrees fahrenheit (71 celsius).
3. Once cooked, chop the sausage into uneven small pieces and place them on a plate followed by the roasted peppers. 
4. In a bowl, toss the arugula in red wine vinegar, olive oil and salt & pepper to taste. Place a handful of arugula on top of the chorizo and peppers followed by the sliced cherry tomatoes.
5. Top the salad with chimichurri and garnish with parmesan cheese. 

Notes:

• Follow the link for our Chimichurri recipe
• If you cannot source chorizo, you can use the sausage of your choice. Hot italian works well.
• This recipe makes four appetizer or two dinner sized portions.