Prepare vegetables -
- Trim brussels sprouts and remove leaves until you arrive at the heart of each sprout (save brussels sprout hearts for another dish). Wash brussels sprout leaves, drain and set aside in a colander.
- Trim leeks, slice thinly and wash thoroughly.
- Wash mushrooms and slice to medium thickness and set aside.
Shake off excess water from brussels sprout leaves. Dab with a paper towel if necessary, the brussels sprout leaves should be as dry as possible.
Tip brussels sprout leaves into a large mixing bowl and set aside
Heat skillet or fry pan on high and add 1 tbsp of butter.
Once butter is melted add leeks and sauté until leeks become translucent.
Tip leeks into a bowl and set aside while you sauté mushrooms.
Reheat large skillet or fry pan and add the other tbsp of butter.
Once butter is melted add mushrooms and sauté until the mushrooms have completely absorbed the butter.
Tip mushrooms on top of brussels sprout leaves, then add leaks and then the chorizo.
Serve with salad tossed with dressing, or serve dressing separately (see images above)