185g (6 oz) goat cheese, softened
150g (5 oz) spicy salsa
225g (8 oz) chorizo sausage
1 medium yam, peeled, quartered, sliced and marinated
Salt and white pepper to taste
Coriander leaves for garnish
Steps
1. Combine the goat cheese and salsa in a small bowl. Use the times of a fork to blend until incorporated; set aside. Slice the chorizo into 3mm (1/8 in)-thick slices. Heat a non-stick saute pan over medium-high heat. Add the chorizo and cook, uncovered, until lightly browned on both sides. Remove with a slotted spoon onto paper towels.
2. To assemble, place about 3/4 teaspoon goat cheese mixture on each yam crisp. Top with a slice of the browned chorizo and garnish with fresh coriander leaves. Serve immediately.
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