Chorizo and feta salad with roasted peppers recipe

  • Serves 4
  • 30 mins to prepare and 30 mins to cook
  • 472 calories / serving
  • Healthy
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Chorizo and feta salad with roasted peppers HERO

Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers on a baking tray and drizzle with 1 tbsp of the oil and some seasoning. Roast for 20 minutes until softened.

Meanwhile, cook the barley following the packet instructions. Drain, then toss in a large bowl with the vinegar, remaining oil and paprika, and season well. Leave to cool.

In a dry frying pan, cook the chorizo for 5 minutes, until crisp. Drain on kitchen paper and set aside. Cook the beans in boiling water for 2 minutes, then drain and refresh in cold water. Add to the barley with the peppers and chorizo. Scatter over the parsley and feta, then toss well. Serve with crusty bread, if you like.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 red peppers, cut into chunks
  • 4tbsp extra-virgin olive oil
  • 250g (8oz) pearl barley
  • 3tbsp white wine vinegar
  • 1tsp smoked paprika
  • 100g (3½oz) chorizo, thinly sliced
  • 100g (3½oz) green beans, trimmed
  • 2tbsp chopped flat-leaf parsley
  • 50g (2oz) feta, crumbled
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  • Energy 1979kj 472kcal 24%
  • Fat 20.9g 30%
  • Saturates 6g 30%
  • Sugars 5.9g 7%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 56.4g Protein 12.9g Fibre 2.6g


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