Roasted Pepper and Chorizo Orzo Salad with Pepper and Garlic Dressing

This wonderfully colourful and flavoursome Spanish salad combines red peppers, red onion, chorizo and cherry tomatoes with orzo pasta.

Nutritional Information per Serving

Print Recipe

Roasted Pepper and Chorizo Orzo Salad with Pepper and Garlic Dressing Yum

Course

Main Dish, Salads

Cuisine

Meat, Pasta, Salad, Spanish

Prep Time

30 Minutes

Cook Time

25 Minutes

Servings

People

Ingredients

For the salad

• 3 red peppers cut into 2-3cm dice
• 1 red onion cut into wedges
• 1 x 225g pack finest* Smoked Spanish Chorizo Ring cut into 1cm cubes
• 200 g orzo 7oz
• 1/2 x 330g pack cherry tomatoes halved
• 1 x 30g pack flat leaf parsley roughly chopped

For the dressing

• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp sweet smoked paprika
• 1 tbsp clear honey
• 1 Garlic clove chopped

Course Main Dish, Salads Cuisine Meat, Pasta, Salad, Spanish Prep Time 30 Minutes Cook Time 25 Minutes Servings People Ingredients For the salad 3 red peppers cut into 2-3cm dice 1 red onion cut into wedges 1 x 225g pack finest* Smoked Spanish Chorizo Ring cut into 1cm cubes 200 g orzo 7oz 1/2 x 330g pack cherry tomatoes halved 1 x 30g pack flat leaf parsley roughly chopped For the dressing 2 tbsp olive oil 2 tbsp red wine vinegar 1 tbsp sweet smoked paprika 1 tbsp clear honey 1 Garlic clove chopped

Instructions

1. Preheat oven to 200°C, 180°C fan, gas 6.
2. Put the pepper and onion on a baking tray and cook for 15 minutes, or until starting to soften. After this time, remove a 1/3 of the peppers and tip into the bowl of a food processor. Return the remaining 2/3 to the oven with the diced chorizo and cook for a further 10 minutes.
3. In the meantime cook the orzo according to packet instructions until just tender. Drain and cool under cold running water, drain again and set aside.
4. To make the dressing add the dressing ingredients to the food processor with the roasted peppers and 3 tablespoons tepid water, whizz until completely smooth. Set aside.
5. To assemble the salad, tip the roasted peppers, onions and chorizo into the cooled orzo, fold through the cherry tomatoes and chopped parsley.
6. Stir through the dressing and serve.