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Roast pepper & chorizo salad

Roast pepper & chorizo salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving


  • 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)


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.5 out of 5.2 ratings

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