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Roasted tomato, pepper and chorizo on sourdough
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3 pointed peppers, roughly chopped
6 tbsp extra virgin olive oil
2 x 225g packs pome dei moro tomatoes
190g pack cooking chorizo sausages
1 red chilli, deseeded and finely chopped
4 slices sourdough
1 garlic clove, crushed
160g Greek natural strained yogurt
½ x 25g pack flat leaf parsley, roughly chopped
1. Preheat the oven to 200˚C, gas mark 6. Put the peppers on a roasting tray, season, toss with 2 tbsp olive oil and roast for 12 minutes. Add the tomatoes and 1 tbsp olive oil; season. Roast for 10-15 minutes until the tomatoes have burst open and the peppers have softened and slightly charred.
2. Meanwhile, cut the chorizo sausages in half lengthways. Set a griddle pan over a medium heat, add the chorizo and griddle for 2-3 minutes on each side until cooked through.
3. Combine the chopped chilli with the remaining 3 tbsp oil; season and set aside. Toast the sourdough and spread the crushed garlic over the top. Divide the peppers, tomato and chorizo over each slice and dollop the yogurt on top. Scatter over the parsley and drizzle with the chilli oil. Serve immediately.
This recipe first appeared in Waitrose & Partners Food, April 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in March 2019.