Roast pepper & chorizo salad

Roast pepper & chorizo salad

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
410
protein
22g
carbs
33g
fat
21g
saturates
7g
fibre
11g
sugar
13g
salt
1.5g

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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Method

  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.
  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.
  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.
  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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Comments

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lauramoore23's picture
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Big fan of this dish, will certainly make again. Although I roasted my own peppers on this occasion, in future I will just use jarred, shop-bought ones... far easier, quicker, cheaper and with better results!

Becky_B's picture

I made this just for me, and only roasted one pepper. It did roast a bit quicker than expected (about 25-30min), but I think next time I would consider using jarred roasted peppers in the midweek, to make this a very speedy meal for after work.
Would definitely make this again and be happy to make for the family. Forgot the paprika, but found it was still very flavourful (I did use a particularly spicy, flavoursome chorizo to be fair).

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