Roast pepper & chorizo salad

Roast pepper & chorizo salad

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(2 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins


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: per serving

  • kcal410
  • fat21g
  • saturates7g
  • carbs33g
  • sugars13g
  • fibre11g
  • protein22g
  • salt1.5g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 garlic cloves, 6 unpeeled, 2 peeled and thinly sliced
  • 225g chorizo ring, sliced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tsp smoked paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 tbsp sherry vinegar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • large handful rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • crusty bread, to serve (optional)


  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.

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Comments, questions and tips

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18th Jan, 2017
Super tasty. I did just chop the peppers up before I put them in the oven though.
lauramoore23's picture
29th Aug, 2014
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!
14th Aug, 2014
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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