- 2 red peppers
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 leeks, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 30g diced chorizo
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 garlic cloves, crushed
- 250g pouch microwave grains (or 250g cooked grains)
- 150g frozen spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp half-fat crème fraîche
- 1 small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 50g mixed salad leaves, to serve
- 1 tbsp flaked almonds, toasted (optional)
Heat the oven to 200C/180C fan/gas 6. Cut the peppers in half through the stalks. Scoop out the seeds with a spoon and discard. Put the peppers cut-side up on to a baking sheet and roast for 10 mins or until beginning to soften.
Heat half the oil in a non-stick frying pan over a medium heat. Add the leeks and chorizo and fry for 7 mins over a medium heat. Stir through the garlic, grains and spinach and cook for 3 mins or until the spinach has wilted. Mix through the lemon zest and crème fraîche and season to taste. Fill the peppers with the mixture and return to the oven for 10 mins.
Mix the remaining oil with the lemon juice and ½ the parsley. Toss the salad leaves with the dressing. Scatter the remaining parsley and almonds over the peppers, if using, and serve with the salad on the side.