Meals and Courses

  • 1 red onion
  • 2 red peppers
  • 2 yellow peppers
  • 200 g (7 oz) chorizo sausage
  • 1 tablespoon olive oil
  • 2 tablespoons sherry vinegar
  • ½ bunch of oregano, roughly chopped
  • 75 g (3 oz) rocket
  • salt and pepper
  • romesco sauce (see below), to serve

Finely dice the red onion. Core and deseed the peppers and cut the flesh into 2 cm (¾ inch) squares. Slice the chorizo.

Heat the oil in a large frying pan over a high heat and cook the peppers for 2—3 minutes until they start to colour. Add the chorizo and fry for another 3 minutes, then reduce the heat to low and add the onion. Cook for a further 3 minutes. Deglaze the pan with the sherry vinegar and reduce for 1 minute.

Transfer the contents of the pan to a large salad bowl and leave to cool slightly, then toss with the oregano and rocket. Season with salt and pepper and serve with romesco sauce.

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