Chorizo rolls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 red peppers
- 500g cooking chorizo(see tip)
- 1 loaf French breadquartered and split down the middle
- 100g bag rocket
- 1 tbsp olive oil
Nutrition: per serving
- kcal745
- fat55g
- saturates21g
- carbs35g
- sugars10g
- fibre5g
- protein31g
- salt5.84g
Method
step 1
Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
step 2
Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.
step 3
Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.
