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.

  • 25 mins cooking
  • Serves 4
  • Print


Chorizo, roasted capsicum and artichoke salad
  • 2 large_piece (700g) red capsicums (bell peppers)
  • 2 (340g) cured chorizo sausages, sliced thinly
  • 280 gram bottled artichoke hearts in brine, drained, halved
  • 200 gram red grape tomatoes, halved
  • 80 gram curly endive leaves
  • 1/2 cup fresh flat-leaf parsley leaves, firmly packed
Herb and garlic dressing
  • 2 tablespoon olive oil
  • 2 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh basil , finely chopped
  • 1 tablespoon oregano, finely chopped
  • 2 clove garlic, chopped finely


Chorizo, roasted capsicum and artichoke salad
  • 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.

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