Brussels sprouts and spicy chorizo

(For 4 portions)

• 2 punnets Shiso Purple
• 1 punnet Adji Cress
• 450g Brussels sprouts
• 150g sprouting broccoli
• 100gr diced smoked pancetta 
• 100gr sliced spicy chorizo
• 1 tsp olive oil

• Blanch the Brussels sprouts and sprouting broccoli in boiling salty water. 
• Refresh in icy cold water, drain and reserve. 
• Pour one tablespoon of olive in a saucepan and cook the diced pancetta with the sliced of chorizo on a high heat.  
• Once cooked, drain in a fine sieve, to remove the excess of oil. 
• Reheat the Brussels sprouts and using a mixing bowl, fold together all the ingredients with the freshly cut Shiso Purple and Adji Cress. 
• Serve immediately and enjoy. 

Recipe: Franck Pontais