As a time saver during a busy week, use the roasted peppers and garlic in this salad to whip up our roast pepper pesto with pasta dish the next day
Ingredients
8 red peppers (or buy 2 bags of value peppers – it doesn’t matter if there are a couple of yellow or green ones in there)
2 tbsp olive oil
8 garlic cloves, 6 unpeeled, 2 peeled and thinly sliced
225g chorizo ring, sliced
1 tsp smoked paprika
2 x 400g cans chickpeas, drained and rinsed
2 tbsp sherry vinegar
4 eggs
large handful rocket leaves
Method
Heat oven to 200C/180C fan/gas 6. Rub the peppers with 1 tbsp of the oil, then roast in the oven with the 6 unpeeled garlic cloves for 40-45 mins until soft. Put the peppers in a bowl, cover with cling film and leave to steam for 10 mins until cool enough to handle. Remove the stalks and seeds from the peppers, peel and discard the skin.
Put 4 peppers and the garlic in a container and chill for tomorrow’s dinner (if you have different coloured peppers, then keep 4 red ones for tomorrow), and tear the remaining peppers into chunks.
Heat the remaining oil in a frying pan. Fry the chorizo for a couple of mins until the oils start to leak into the pan. Stir in the sliced garlic and the paprika, cook for 1 min, then add the chickpeas and cook for a further 3-4 mins. Splash in the vinegar and add the torn peppers. Remove from the heat and season.
Poach the eggs. Toss the rocket with the chickpea mix and divide between 4 plates. Top each with a poached egg and serve with crusty bread, if you like.
Source: Good Food