Drizzle dressing over the salad to serve / Lisa Barber
Serves 4

4 chorizo sausages
2 red peppers, deseeded and roasted
12-15 black olives
A few Padrón peppers (optional)

For the dressing

2 anchovies
1 organic free-range egg yolk
2tsp Dijon mustard
1 clove of garlic, peeled
The juice of half a lemon
A good pinch of sea salt and black pepper
100ml/31/2fl oz extra-virgin olive oil

For the dressing, place all the ingredients bar the oil in a Magimix and turn on. Pour in the oil slowly until you have a creamy dressing. Now slice the chorizo in half.

Place under a hot grill for three minutes on each side. Arrange on a plate with the peppers (and Padrón peppers, if using) and olives. Drizzle dressing over and serve.