Roast pepper & chorizo salad

Contains pork – recipe is for non-Muslims only
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

  • Prep:15 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 410
  • fat 21g
  • saturates 7g
  • carbs 33g
  • sugars 13g
  • fibre 11g
  • protein 22g
  • salt 1.5g


  • 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)


  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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