Roasted pepper and chorizoorzo 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..
Preheat oven to 200°C, 180°C fan, gas 6.
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.
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.
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.
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.