Roasted pepper and chorizo orzo salad

Roasted pepper and chorizo orzo salad recipe

36 ratings

This wonderfully colourful and flavoursome Spanish salad combines red peppers, red onion, chorizo and cherry tomatoes with orzo pasta. See method

  • Serves 4
  • 30 mins to prepare and 25 mins to cook
  • 544 calories / serving

Ingredients

    For the salad

    • 3 red peppers, cut into 2-3cm dice
    • 1 red onion, cut into wedges
    • 225g pack Tesco Finest Smoked Spanish 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

Each serving contains

  • Energy

    2270kj
    544kcal
    27%
  • Fat

    29g 42%
  • Saturates

    10g 48%
  • Sugars

    11g 12%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 48.2g Protein 23g Fibre 5g

Method

  1. Preheat oven to 200°C, 180°C fan, gas 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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