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Recipe by olive magazine

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1. Lay the pepper pieces on a work surface and cover each with a slice of chorizo. Lay a couple of rocket leaves on top followed by a slice of goat's cheese.
2. Roll up and secure with 2 cocktail sticks, one at each end. Slice in half, to make two pinwheels.

Per serving

34 kcalories, protein 1.7g, carbohydrate 1g, fat 2.6 g, saturated fat 1.1g, fibre 0.5g, salt 0.34 g

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• VC

  22 June 2009

  VC rated and commented on this recipe

  

  Very tasty, the chorizo works very well with the creamy goat cheese. I couldn't fin the large marinated peppers so I have simply cooked fresh ones in the microwave for about 10 mins till tender and rolled them around the chorizo, rocket and cheese. Had to close them with two crossed toothpicks or would have fallen apart... so not classy-looking like those in the picture, but they were still delicious and the guests enjoyed them!

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Ingredients

• 6 large pieces chargrilled or marinated red pepper
• 6 thin slices chorizo
• 1 handful rocket
• 1 small log goat's cheese , cut into 6 slices

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Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 6 large pieces chargrilled or marinated red pepper
• 6 thin slices chorizo
• 1 handful rocket
• 1 small log goat's cheese , cut into 6 slices

Per serving

34 kcalories, protein 1.7g, carbohydrate 1g, fat 2.6 g, saturated fat 1.1g, fibre 0.5g, salt 0.34 g

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