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Broccolini Chorizo Chimichurri Rolls Recipe

Finger Food & Dips

Quick & Easy

Broccolini Chorizo Chimichurri Rolls Recipe

Prep Time

20 mins
Cook Time

10 mins
Course

Afternoon
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 4 people

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ingredient_1=1 bunch Broccolini® roughly chopped

ingredient_10=1 long green chilli chopped [[Chimichurri Mayo]]

ingredient_11=2 tbs olive oil [[Chimichurri Mayo]]

ingredient_12=1 tbs red wine vinegar [[Chimichurri Mayo]]

ingredient_13=2/3 cup whole egg mayonnaise [[Chimichurri Mayo]]

ingredient_2=6 Minicaps ®baby capsicums halved, thinly sliced

ingredient_3=2 Truss Tomatoes quartered, seed removed, diced

ingredient_4=1/2 small red onion finely chopped

ingredient_5=4 chorizo sliced

ingredient_6=4 soft long rolls warmed

ingredient_7=1 cup flat leaf parsley leaves [[Chimichurri Mayo]]

ingredient_8=2/3 cup coriander leaves [[Chimichurri Mayo]]

ingredient_9=1 garlic clove crushed [[Chimichurri Mayo]]

name=Broccolini^® & Chorizo Chimichurri Rolls

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1 bunch Broccolini® roughly chopped
6 Minicaps ®baby capsicums halved, thinly sliced
2 Truss Tomatoes quartered, seed removed, diced
1/2 small red onion finely chopped
4 chorizo sliced
4 soft long rolls warmed

Chimichurri Mayo

1 cup flat leaf parsley leaves
2/3 cup coriander leaves
1 garlic clove crushed
1 long green chilli chopped
2 tbs olive oil
1 tbs red wine vinegar
2/3 cup whole egg mayonnaise

Featured products

Broccolini®

Minicaps® baby capsicums

Truss Tomatoes

Perfection Tomatoes

step by step instructions

To make the mayonnaise, combine the parsley, coriander, garlic and chilli in a food processor. Process until finely chopped then transfer to a small bowl. Stir in oil and vinegar. Remove 2 tbs to a large bowl and set aside. Add the mayonnaise to the small bowl, season and mix well.
Add the tomato, Minicaps® and red onion to the reserved sauce in the large bowl, stir gently to combine.
Add the chorizo to a large, non-stick frying pan. Place over a medium-high heat. Cook, shaking the pan often for 4-5 minutes, or until light golden. Add the Broccolini®, cook for a further 2-3 minutes until the Broccolini® is tender.
To serve, cut the rolls in lengthways down the centre without cutting all the way through. Spread both sides of each roll with some chimichurri mayo. Divide the Broccolini® chorizo between the rolls. Top with the tomato mixture. Serve with remaining mayo.

To make the mayonnaise, combine the parsley, coriander, garlic and chilli in a food processor. Process until finely chopped then transfer to a small bowl. Stir in oil and vinegar. Remove 2 tbs to a large bowl and set aside. Add the mayonnaise to the small bowl, season and mix well.
Add the tomato, Minicaps® and red onion to the reserved sauce in the large bowl, stir gently to combine.
Add the chorizo to a large, non-stick frying pan. Place over a medium-high heat. Cook, shaking the pan often for 4-5 minutes, or until light golden. Add the Broccolini®, cook for a further 2-3 minutes until the Broccolini® is tender.
To serve, cut the rolls in lengthways down the centre without cutting all the way through. Spread both sides of each roll with some chimichurri mayo. Divide the Broccolini® chorizo between the rolls. Top with the tomato mixture. Serve with remaining mayo.