The New Outdoor Barbecue Recipe (Part 7) - Fab on the side

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Fab on the side

Keep it simple and stick to just one or two of our delicious salads at any gathering… if you can resist making them all!

Sourdough salad with peppers and chorizo

Traditionally, this uses slightly stale bread if you have it – or just leave the bread chunks in a bowl for a few hours.

·         Preparation and cooking time: 20 minutes

·         Serves 4 to 6

Ingredient

·         150g (5oz) sourdough bread (around half a small loaf), torn into small chunks

·         75ml (3fl oz) milk

·         290g jar roasted peppers (3 large peppers)

·         250g (9oz) cooking chorizo

·         4tbsp olive oil

·         300g (10oz) ripe tomatoes

·         2tbsp red wine vinegar

·         4tbsp fresh flat-leaf parsley, chopped

Recipe

1.    Soak the bread in the milk and set aside. Cut the peppers into chunks. Slice the chorizo but keep it chunky. Cook it gently in a non-stick frying pan until browned and crispy then remove with a slotted spoon on to kitchen paper.

2.    Leave any chorizo oil in the pan and add the olive oil. Heat through then fry off the bread in batches until browned all over. Again, remove with a slotted spoon. Roughly chop the tomatoes. Put all these ingredients into a large bowl, then add the vinegar. Season well. Add the parsley just before serving.

Per serving 455-304 calories, 42-21.5g fat (8-5.5g saturated), 25-16g carbohydrate

Tip: This salad can sit for up to 5 hours in the fridge but bring it back to room temperature before serving

Description: Sourdough salad with peppers and chorizo

Sourdough salad with peppers and chorizo

 
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