Roast pepper & chorizo salad

• red peppers↗8

  (or buy 2 bags of value peppers – it doesn’t matter if there are a couple of yellow or green ones in there)

• olive oil↗2 tbsp tbsp
• garlic cloves↗8

  6 unpeeled, 2 peeled and thinly sliced

• chorizo↗225g g

  ring, sliced

• smoked paprika↗1 tsp tsp
• 2 x 400g cans chickpeas g

  drained and rinsed

• sherry vinegar↗2 tbsp tbsp
• eggs↗4
• large handful rocket↗

  leaves

• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Rub the peppers with 1 tbsp of the oil, then roast in the oven with the 6 unpeeled garlic cloves for 40-45 mins until soft. Put the peppers in a bowl, cover with cling film and leave to steam for 10 mins until cool enough to handle. Remove the stalks and seeds from the peppers, peel and discard the skin.

2. 2

   Put 4 peppers and the garlic in a container and chill for tomorrow’s dinner (if you have different coloured peppers, then keep 4 red ones for tomorrow), and tear the remaining peppers into chunks.

3. 3

   Heat the remaining oil in a frying pan. Fry the chorizo for a couple of mins until the oils start to leak into the pan. Stir in the sliced garlic and the paprika, cook for 1 min, then add the chickpeas and cook for a further 3-4 mins. Splash in the vinegar and add the torn peppers. Remove from the heat and season.

4. 4

   Poach the eggs. Toss the rocket with the chickpea mix and divide between 4 plates. Top each with a poached egg and serve with crusty bread, if you like.