ROAST PEPPER & CHORIZO SALAD
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
Provided by Good Food team
Categories Buffet, Dinner, Lunch
Time 1h25m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 410 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 22 grams protein, Sodium 1.5 milligram of sodium
WARM CHICKPEA, CHORIZO & PEPPER SALAD
A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main
Provided by John Torode
Categories Dinner, Vegetable
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 629 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 3.61 milligram of sodium
WARM CHORIZO & CHICKPEA SALAD
Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day
Provided by Chelsie Collins
Categories Dinner, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 7
Steps:
- In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
- Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
- Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium
POACHED EGG, CHORIZO AND ROAST PEPPER SALAD
This is a great main-dish salad in the summer, when you don't feel like heating up the house too much. You can roast peppers yourself, if you don't want to buy the ready-made ones.
Provided by Sackville
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 352.5, Fat 26.8, SaturatedFat 9.2, Cholesterol 230, Sodium 893.5, Carbohydrate 7.9, Fiber 2.6, Sugar 2.7, Protein 20.2
BUTTER BEAN, GRILLED COURGETTE, ROAST RED PEPPER & CHORIZO SALAD
Make the most of seasonal summer ingredients in this warm and spicy vegetable salad. It makes a great Spanish-style tapa too
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 563 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 29 grams protein, Sodium 3.83 milligram of sodium
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