Roast Pepper Chorizo Salad Recipes

ROAST PEPPER & CHORIZO SALAD

Steps:

• 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.
• 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.
• 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.
• 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.

BUTTER BEAN, GRILLED COURGETTE, ROAST RED PEPPER & CHORIZO SALAD

Steps:

• Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.
• Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
• Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.
• Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
• Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.

ROASTED RED PEPPERS WITH CHORIZO, MANCHEGO, AND ALMONDS (SPAIN)

Steps:

• Preheat the broiler.
• Put the peppers on a broiler pan and broil them until they are black on all sides. Remove them from the broiler, put them in a bowl and cover with plastic wrap. Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool. Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1/2-inch wide strips.
• While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop.
• In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette. Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed. Taste to check the seasoning. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!!

POACHED EGG, CHORIZO AND ROAST PEPPER SALAD

Steps:

• Heat a frying pan and dry fry the chorizo for 2-3 minutes until golden.
• Add the peppers and olives and cook for another 2 minutes until hot.
• Remove from the heat and keep warm.
• Mix the salad leaves and then divide the mixture between 4 plates.
• Half fill a large, clean frying pan with water and bring just to a boil.
• Lower the heat to a simmer and break in the eggs, one at a time.
• Increase the heat to bring the water back to a gentle simmer and cook for 3 minutes.
• Lift each egg out carefully with a slotted spoon and drain on paper towel.
• Carefully place the eggs on top of the salad and arrange the chorizo mixture around the edge.
• Drizzle over a little of the oil from the frying pan as well as the balsamic vinegar.
• Season and serve with crusty bread.

WARM CHICKPEA, CHORIZO & PEPPER SALAD

Steps:

• Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
• Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.