Quick & Easy

Chorizo, roasted capsicum and artichoke salad

A simple mix of spicy chorizo, vinegary artichoke, sweet capsicum and fresh tomato and leaves, this flavourful salad is a perfect side for a summer barbecue.
Chorizo, roasted capsicum and artichoke salad


Herb and garlic dressing


1.Quarter capsicums, discard seeds and membranes. Roast capsicum, skin-side up, under hot grill (broiler) until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes, peel away skin then cut pieces in half diagonally.
2.Meanwhile, cook chorizo in heated large frying pan, stirring, until browned. Drain on absorbent paper.
3.Make herb and garlic dressing. Combine ingredients in small bowl.
4.Combine capsicum, chorizo, dressing and remaining ingredients in large bowl, season to taste.

Related stories