Wednesday, 25 July 2012

Chorizo & Roasted Pepper Pasta Salad

This is a really tasty meal and is easy for a mid week supper...

 You can eat this warm or cold so you can take it to work for lunch the next day if you have leftovers.

(Serves 3, or 2 greedy people)

180g gluten free pasta
200g chorizo, sliced
2 big handfuls of salad leaves
140g roasted mixed peppers, drained & chopped
6 cherry tomatoes, quartered
1/2 avocado, cubed & tossed in lemon juice
1/2 lemon, cut into wedges
20g feta, crumbled
Pinch of cress
Salt & pepper

Put a pan of water on to boil. Once boiling add the pasta, a dash of oil and a pinch of salt and cook per packet instructions (about 10 minutes).

Meanwhile gently fry the chorizo slices in a large frying pan until golden and slightly crisp. You don't need to add oil to the pan as the chorizo will produce its own.

When the pasta is cooked, drain it and add to the chorizo pan to soak up all the juices. Remove from the heat and allow to cool.

Tip into a serving bowl and add the peppers, tomatoes, avocado, salad leaves and seasoning then toss together. Serve with the cress and feta sprinkled over it and the lemon wedges to squeeze over the salad.


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