Chorizo with grilled peppers

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Kitchen friendly view

Ingredients

- 8 fresh chorizo picante, halved
- 1 bunch of wild rocket
- 2 tablespoons of sherry vinegar (valdespino would be good)
- 4 ciabatta rolls of 1 Turkish Loaf
- Extra-virgin Olive Oil
- 4 Fire-roasted peppers
- Salt
- Freshly ground black pepper

Preparation method

Method

Prepare your BBQ for direct grilling.

Place the chorizo on the grill and cook until nicely charred on one side, then turn over.

There is a lot of fat in chorizo so if the coals flame up, remove the sausages to a cooler part of the BBQ.

Dress the rocket with the sherry vinegar.

Toast the ciabatta of Turkish bread on one side and drizzle with olive oil.

Top with slices of roasted pepper and halves of chorizo, add some rocket and season with salt and pepper.

Close the buns and dig in!

Also in this section

Chorizo, broad beans and Manchego

Prawn & chorizo gumbo

Chorizo, potato and pepper salad

Chorizo and fish kebabs

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