Ingredients Jump to Instructions ↓

  1. 2 red peppers , halved and deseeded

  2. 10baby waxy potatoes , halved

  3. 2 ripe medium avocado , halved and stones removed

  4. 225 g chorizo

  5. 125 g rocket, baby spinach, watercress or lamb's lettuce fresh lemon juice olive oil salt and black pepper

  6. 1 tsp sherry vinegar

  7. 6 tbsp extra virgin olive oil

  8. 2 tsp medium sherry salt and black pepper

Instructions Jump to Ingredients ↑

  1. Method 1. Preheat the oven to 190C/gas 5.

  2. Drizzle the peppers with a little olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until the peppers are soft.

  3. Drizzle the potatoes with oil and season with salt and pepper. Add the potatoes to the peppers for the last 20 minutes of cooking time.

  4. Remove the outer skin from the chorizo and cut it into rounds. Heat a tablespoon of oil in a frying pan and quickly sauté the chorizo on both sides until golden.

  5. Slice the avocados lengthways and remove the skin. Squeeze a little lemon juice over the avocado and season it with salt and pepper.

  6. To make the dressing, whisk all the ingredients together and season to taste.

  7. Toss everything except the chorizo together in a bowl. Serve the salad on a plate, with the warm chorizo scattered over it.


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