This winning combination of hot, spicy chorizo and cool, sweet peppers will be an instant hit. Fresh basil adds a fragrant note, but it can be substituted for marjoram or oregano for an earthier finish. Ensure the barbecue is ready for cooking before beginning.
On the barbecue (or in a griddle pan), cook the peppers over a high heat, turning until softened and blistered on all sides. Transfer the peppers to a bowl and cover with clingfilm. Leave to steam for 3 minutes, then peel the skin and discard.
Slice the peppers in half and discard the seeds and membrane. Cut the flesh into strips and put in a clean bowl. Add the oil, vinegar, garlic and some seasoning; mix well.
Cut the chorizo ring into 4 sausages, then slice each one lengthways in half. Barbecue the chorizo for 2 minutes on each side, or until cooked through, lightly charred and firm to the touch. Remove from the grill and drain on kitchen paper.
To serve, divide the pepper mixture between plates and top each with the chorizo. Scatter over the basil leaves and serve immediately.
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