Need: Chorizo sausage, 1 red onion, Sun-dried tomatos, 1 red pepper , bunch baby spinach/rocket leaves, salt and pepper, olive oil, 1 tbsp balsamic vinegar, few shiitake mushrooms

1. Preheat the oven to 250°C.

2. Wash and boil the potatoes until soft.

3. Peel and chop the red onion in half and each half in 3 chunks.

4.  Slice the Chorizo at an angle and fry in olive oil until slightly crisp, adding the potatoes and sliced shiitake when they are ready.

5. Put the red pepper in the oven and cook for about 15-20 mins on a rack with the red onions.

6. Place the rocket and baby spinach leaves in a bowl.

7. When the red pepper has finished roasting, place in a bowl and cover with plastic wrap for 5 mins, this will make peeling the skin easier.

8. Add the Chorizo, potatos, sun-dried tomatos, red onion, peppers, olive oil, balsamic vinegar, salt and pepper and toss gently.

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