Roasted pepper and chorizo
orzo salad
INGREDIENTS
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
-
Easy
DIFFICULTY
3/4
SERVINGS
45-50
minCOOKING TIME
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.
