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Blistered padron pepper, red onion & chorizo grain salad
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Spanish flavours bring sunshine to your plate in this speedy dish, which is on the table in just 30 minutes.
200g pack cooking chorizo
130g pack padron peppers
1 Essential red onion, cut into 1cm rounds
2 tsp olive oil
½ tsp smoked paprika
250g ready-to-eat grains pouch with red rice and quinoa
80g pack ready washed spinach
30g Essential pitted black olives, halved
1 tbsp sherry vinegar
1. Preheat the grill to high. Line a baking tray with foil and put a grill rack on top. Put the chorizo on the rack and cook for 7 minutes. Meanwhile, coat the peppers and onion slices in the oil and paprika; season with salt. Turn the chorizo over and add the vegetables to the grill rack; cook for another 5-7 minutes, turning occasionally, until the peppers have blistered and the onions have lightly caramelised.
2. Warm the pouch of grains according to the pack instructions, then tip into a large bowl and toss through the spinach, olives and sherry vinegar; season. Slice the chorizo diagonally and add to the salad with the peppers and onion.
Waste not: black olives. Whizz leftover olives with 1 tsp capers, 1 tbsp oil and a splash of red wine vinegar to make a quick tapenade to top bruschetta or stir through pasta.
Typical values per serving:
This recipe was first published in September 2020.
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