Red onion & rosemary focaccia
This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
Warm chorizo & chickpea salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 280g pack cooking chorizosliced
- 1 large red onionfinely sliced
- 2 red peppersdeseeded and cut into strips
- 400g can chickpeasdrained and rinsed
- 12 semi-dried tomatoes
- 1 tbsp red wine vinegar
- 100g bag rocketto serve
Nutrition: per serving
- kcal354
- fat18g
- saturates7g
- carbs24g
- sugars13g
- fibre7g
- protein19g
- salt1.4g
Method
step 1
In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
step 2
Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
step 3
Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.
