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Simple Summer Salad

Serves 1


1 large red pepper

80g your favourite salad leaves (I like rocket, spinach and watercress)

1/4 medium ripe avocado

60g chorizo

Balsamic glaze to serve

Fresh basil leaves to serve


  1. Remove the core from the red pepper, and slice in half. On a baking trace, place the two halves skin down on a baking tray. Drizzle with a little olive oil and a sprinkle of salt.
  2. Bake the red pepper at 180 degrees C for 30 minutes, until golden and soft. 
  3. While the red pepper is cooking, slice the chorizo into chunks or rounds and place in a pan with NO oil. On a low heat, SLOWLY cook the chorizo. The fat in the chorizo will help to cook it, take the chorizo off the heat when they are golden and crispy.
  4. Arrange the avocado and salad leaves on a plate. Place the hot soft red pepper on top of the leaves, sprinkle with the chorizo, balsamic glaze and basil leaves.
  5. Fancy a little more? Try sprinkling goats cheese or feta onto the red pepper. 
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