Name: Chorizo, roasted capsicum and artichoke salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 large_piece (700g) red capsicums (bell peppers); 2 (340g) cured chorizo sausages, sliced thinly; 280 gram bottled artichoke hearts in brine, drained, halved; 200 gram red grape tomatoes, halved; 80 gram curly endive leaves; 1/2 cup fresh flat-leaf parsley leaves, firmly packed; Herb and garlic dressing; 2 tablespoon olive oil; 2 tablespoon white wine vinegar; 1 tablespoon lemon juice; 1 tablespoon fresh basil , finely chopped; 1 tablespoon oregano, finely chopped; 2 clove garlic, chopped finely

Ingredients

2 large_piece (700g) red capsicums (bell peppers)

2 (340g) cured chorizo sausages, sliced thinly

280 gram bottled artichoke hearts in brine, drained, halved

200 gram red grape tomatoes, halved

80 gram curly endive leaves

1/2 cup fresh flat-leaf parsley leaves, firmly packed

Herb and garlic dressing

2 tablespoon olive oil

2 tablespoon white wine vinegar

1 tablespoon lemon juice

1 tablespoon fresh basil , finely chopped

1 tablespoon oregano, finely chopped

2 clove garlic, chopped finely

Method

1.Quarter capsicums, discard seeds and membranes. Roast capsicum, skin-side up, under hot grill (broiler) until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes, peel away skin then cut pieces in half diagonally.

2.Meanwhile, cook chorizo in heated large frying pan, stirring, until browned. Drain on absorbent paper.

3.Make herb and garlic dressing. Combine ingredients in small bowl.

4.Combine capsicum, chorizo, dressing and remaining ingredients in large bowl, season to taste.

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Ingredients

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