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Roasted pepper and chorizo

orzo salad


For the salad

    • 3 red peppers, cut into 2-3cm dice

    • 1 red onion, cut into wedges
    • 225g  Smoked Chorizo Ring, cut into 1cm cubes
    • 200g (7oz) orzo
    • 1/2 x 330g pack cherry tomatoes, halved
    • 1 x 30g pack flat leaf parsley, roughly chopped

    For the dressing

    • 2 tbsp olive oil
    • 2 tbsp red wine vinegar
    • 1 tbsp sweet smoked paprika
    • 1 tbsp clear honey
    • 1 garlic clove, chopped







How to Make It..


Step 1

Preheat oven to 200°C, 180°C fan, gas 6.

Step 2

Put the pepper and onion on a baking tray and cook for 15 minutes, or until starting to soften. After this time, remove a 1/3 of the peppers and tip into the bowl of a food processor. Return the remaining 2/3 to the oven with the diced chorizo and cook for a further 10 minutes.

Step 3

In the meantime cook the orzo according to packet instructions until just tender. Drain and cool under cold running water, drain again and set aside.

Step 4

To make the dressing add the dressing ingredients to the food processor with the roasted peppers and 3 tablespoons tepid water, whizz until completely smooth. Set aside.

Step 5 

To assemble the salad, tip the roasted peppers, onions and chorizo into the cooled orzo, fold through the cherry tomatoes and chopped parsley. Stir through the dressing and serve.