3 Red Bell Peppers
Extra Virgin Olive Oil
4 Soft Spanish Chorizo Sausages
2 Ciabatta Rolls
70g Wild Rocket
Start by roasting your peppers. Heat your oven to 200c / gas mark 5, place your peppers, whole, on a baking tray. Roast in the hot oven for 20 minutes until they are slightly charred and soft. Put the hot peppers in to a large sandwich bag and allow them to steam and soften for abou 15 minutes.
Once cooled and soft, strip the skin off with your fingers, or if you need to a small knife. Slice into strips, drizzle with olive oil, season and set aside.
Next the chorizo sausages. Heat a griddle pan until hot. You can also cook them on the barbecue!
Split the Chorizo sausages in half and place on the griddle skin side down. Cook the Chorizo until heated through and charred around the edges, this will take about 3 minutes. Flip the sausage and griddle the inside to give it a crispy edge. Chorizo sausages will release lots of oil so don’t worry if there is a lot in the pan.
Grab your ciabatta rolls and slice them in half, you can also put these in the pan before cooking your Chorizo, to crisp up if you'd like. Stuff the bun with a helping of rocket, lay two of your freshly cooked sausages on top and add strips of the roasted red pepper.
A great dish that is brilliant on a barbecue but also warms up a chilly evening when the British weather is not behaving itself.