Name: Roast pepper & chorizo salad
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 8 red peppers (or buy 2 bags of value peppers – it doesn’t matter if there are a couple of yellow or green ones in there); 2 tbsp olive oil; 8 garlic cloves 6 unpeeled, 2 peeled and thinly sliced; 225g chorizo ring, sliced; 1 tsp smoked paprika; 2 x 400g cans chickpeas drained and rinsed; 2 tbsp sherry vinegar; 4 eggs; large handful rocket leaves; crusty bread to serve (optional)

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Roast pepper & chorizo salad

Roast pepper & chorizo salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.5 out of 5.2 ratingsRate

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As a time saver during a busy week, use the roasted peppers and garlic in this salad to whip up our roast pepper pesto with pasta dish the next day

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast pepper pesto with pasta

A star rating of 3.7 out of 5.9 ratings

Spanish tomato bread with jamón Serrano

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Ingredients

Nutrition

Units:

MetricUS

8 red peppers

(or buy 2 bags of value peppers – it doesn’t matter if there are a couple of yellow or green ones in there)
2 tbsp olive oil
8 garlic cloves

6 unpeeled, 2 peeled and thinly sliced
225g chorizo

ring, sliced
1 tsp smoked paprika
2 x 400g cans chickpeas

drained and rinsed
2 tbsp sherry vinegar
4 eggs
large handful rocket

leaves
crusty bread

to serve (optional)

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Nutrition: per serving

kcal410
fat21g
saturates7g
carbs33g
sugars13g
fibre11g
protein22g
salt1.5g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Rub the peppers with 1 tbsp of the oil, then roast in the oven with the 6 unpeeled garlic cloves for 40-45 mins until soft. Put the peppers in a bowl, cover with cling film and leave to steam for 10 mins until cool enough to handle. Remove the stalks and seeds from the peppers, peel and discard the skin.
step 2

Put 4 peppers and the garlic in a container and chill for tomorrow’s dinner (if you have different coloured peppers, then keep 4 red ones for tomorrow), and tear the remaining peppers into chunks.
step 3

Heat the remaining oil in a frying pan. Fry the chorizo for a couple of mins until the oils start to leak into the pan. Stir in the sliced garlic and the paprika, cook for 1 min, then add the chickpeas and cook for a further 3-4 mins. Splash in the vinegar and add the torn peppers. Remove from the heat and season.
step 4

Poach the eggs. Toss the rocket with the chickpea mix and divide between 4 plates. Top each with a poached egg and serve with crusty bread, if you like.

Recipe from Good Food magazine, August 2014

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A star rating of 4.5 out of 5.2 ratings

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