Today I have another recently tasted salad, this time warm. I am sure it would be as tasty cold, however the aroma coming out of the pan was quite straight: eat it all when warm! So I did.
I saw similar recipe in “Good Food”, July issue, however it had courgettes and beans and I did not have them at the time. I think they should taste great with all of the salad ingredients, but I decided to stick to less ingredients and I was not disappointed.
Chorizo sausage with its distinctive smokiness and deep red colour from dried smoked red peppers is one of my favourite ingredients. I hope you enjoy it!
200g chorizo sausage, skinned if possible, halved and sliced
2 tbsp red vine vinegar
cup of boiled broad beans (skinned if you like)
2 cups of garden peas, boiled (I actually used petit poise)
2 bell peppers, roasted, skinned and sliced into strips
freshly ground black pepper
Heat a frying pan over a medium heat. Add the chorizo and cook for few minutes, until it is cooked through, bit crunchy and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside.
Take the pan off the heat, whisk in vinegar, put back on the heat, wait until it bubbles and remove from a heat again. Next add broad beans, peas and peppers, season with little salt and some pepper, then add chorizo and mix gently. Keep on the heat for about one minute, until it is warm. Serve immediately.
It is very tasty and filling on its own, but if you need some more food on a plate you can always add some roast new potatoes on the side or crispy rustic bread or ciabatta.