Serves: 1 (easily doubled)
1tbsp olive oil
30g Chorizo sausage, sliced
1/2 roasted red pepper from a jar (I used Karyatis roasted red peppers)
1 Italian sun-dried tomato from jar (e.g. Italian sun-dried tomato antipasto)
20g goats’ cheese, crumbled
1 tsp balsamic vingar
2tbsp oil from sun-dried tomatoes
salt and pepper, to season
grated parmesan, to finish
1. Heat olive oil in pan over high heat. Fry the sliced chorizo for 3-5minutes, turning occasionally.
2. Slice the roasted red pepper and sun-dried tomato.
3. In a medium bowl mix the rocket, pepper, tomato and chorizo.
4. To make the dressing, in a small tea cup mix the sun-dried tomatoes oil and vinegar. Splash the dressing over the salad. Top with crumbled goats’ cheese and sprinkle with grated parmesan. Serve with warm baguette slices.