- Preparation and cooking time
- Serves 4
- 2 red peppers
- 500g cooking chorizo (see tip)
- 1 loaf French bread , quartered and split down the middle
- 100g bag rocket
- 1 tbsp olive oil
- STEP 1
Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
- STEP 2
Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.
- STEP 3
Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.