Abalone with chorizo corn salsa and rocket sauce


Rocket sauce
70g rocket
1 tbs rice wine vinegar
2 tbs olive oil
1/4 tsp salt Pinch caster sugar

250 g fresh corn kernels
1/2 small red onion, finely diced
80 g piquillo peppers (buy in a jar), cut into 1 cm dice
1 large celery stick finely diced
10g tarragon finely chopped
20g coriander leaves finely chopped
Finely grated zest of 2 limes plus 1 tablespoon of lime juice
Half a red chilli, deseeded. Finely chopped.


Rocket sauce

Place all in processor and blitz until smooth. Add up to a tablespoon of water if needed.


Pan fry corn with a tablespoon of olive oil, cool then mix with the rest of the salsa ingredients. Season with lemon juice, salt and pepper to taste.

200 g chorizo , diced and pan fried
6 trimmed raw abalone, sliced, fried in pan used to cook chorizo, just before serving.

To assemble, for canape style in a Chinese spoon, place a tsp of sauce in spoon, top with salsa and chorizo, the abalone. This quantity would make about 30 serves.

If serving as an entree or main, smear some sauce on a plate, top with salsa, then layer abalone with chorizo across the salsa. Add some Greek yoghurt mixed with sumac as a dressing.

An alternative is to leave the rocket unprocessed, simply dressing it with the rice wine vinegar and olive oil, then top with salsa and abalone. This makes it appear a more substantial warm salad.

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