Blanch flower sprouts in boiling salted water for 3-4 minutes, refresh in cold water and dry in salad spinner, set aside until ready to assemble.
Heat a large frying pan until medium hot. Add a splash of olive oil followed by onions and cook on a low heat for 10 minutes until just softened and lightly caramelized. Remove from pan and set aside to later.
Repeat process with mushrooms cooking for 10 minutes until they are soft and golden. Remove from pan and set aside to later.
Prepare the kidneys by peeling back the white membrane from around the kidney and cut off with a sharp paring knife. Slice into 4-5 symmetrical semi-circles, snip away the white fatty core. Set aside.
To crumble chorizo, blend in a magic-mix to breadcrumb texture. Heat a clean pan and add a good dash of olive oil, add chorizo and lightly sauté for 1-2 minutes. Remove chorizo from pan, keeping excess oil to cook the kidneys.
Season kidneys, add to chorizo oil and over a medium-high heat, cook kidneys 2 minutes on each side. Add back to pan the chorizo, onions, mushrooms and gently toss all together.
Heat a 2nd pan over medium heat, add a dash of oil and flower sprouts, toss gently for 1-2 minutes then divide between serving dishes.
Top with kidney mixture and crumble over feta. Serve at once.
If you cannot source flower sprouts, substitute with shredded kale, cabbage or Brussel sprouts.
If you don’t to use Chorizo, replace with ½ teaspoon smoked paprika. Add to pan at stage 2 (cook onions slightly first – 5 minutes).
Try this recipe with liver or heart, instead of kidneys.