Sardines, peppers & chorizo
Chef Matt Tebbutt creates a simple salad with the very best seasonal ingredients for summer
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 45 mins
- Heat the oven to 220C/fan 200C/gas 7. Rub the peppers with a little olive oil and season. Put into a roasting tray and cook for about 30-40 minutes until blistered and charred. Remove, put in a bowl and cover with clingfilm - this will steam the peppers and make it easier to peel them. When cool enough to handle, remove the skin and seeds, reserving any juice. Tear into strips and set aside.
- Cut the cherry tomatoes in half, season lightly with salt and leave for 30 minutes. Lightly oil the sardines, season and squeeze over a little lemon juice. Put skin-side up under a hot grill until the skin starts to blister, about 5 minutes. Meanwhile, fry the chorizo in a splash of olive oil until it starts to crisp.
- Tip the oil from the chorizo into a bowl along with the peppers and juices from the tomatoes. Add enough sherry vinegar to sharpen and a little more oil if necessary.
- Toss the peppers with the tomatoes and chorizo. Arrange on a large serving dish alongside the sardines. Tear some basil over the top and spoon over the pepper dressing.
PER SERVING
684 kcalories, protein 54.1g, carbohydrate 12.6g, fat 46.7 g, saturated fat 14.3g, fibre 3.3g, salt 3.28 g
Recipe from olive magazine, June 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/527633/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 3 red peppers
- olive oil
- 12 cherry tomatoes
- 12 sardines , head off, butterflied and boned
- 1 lemon , to squeeze
- 250g cooking chorizo , diced
- 1 red onion , sliced into fine rings
- sherry vinegar
- 1 small bunch basil
Buy ingredients
Search Good Food
Halloumi, watermelon & mint salad
This fresh and light salad makes an ideal summer evening supper
9
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 45 mins
Ingredients
- 3 red peppers
- olive oil
- 12 cherry tomatoes
- 12 sardines , head off, butterflied and boned
- 1 lemon , to squeeze
- 250g cooking chorizo , diced
- 1 red onion , sliced into fine rings
- sherry vinegar
- 1 small bunch basil
PER SERVING
684 kcalories, protein 54.1g, carbohydrate 12.6g, fat 46.7 g, saturated fat 14.3g, fibre 3.3g, salt 3.28 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
2011-02-25 11:44:18.866535
LoisRose rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
2012-01-04 18:03:10.498083
Shirazzy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
2012-01-04 18:03:17.924038
Shirazzy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
2012-01-31 14:37:35.592582
bikerbex rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
2012-04-12 15:20:30.40753
Lauren Ricci rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.