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Check out the latest recommended times in our Cooking Guidelines.
Sticky Chorizo & Smokey Peppers with Smashed Patatas Bravas and Rocket Salad
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New
5 plants
Serving size
Ingredients
- 80g greek style yoghurt (use half) (Milk)
- 20g rocket (use half)
- 2 tbsp red pepper tapenade (use half) (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 2 tsp smoked paprika (use half)
- 25g honey (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 1 pepper (use half)
- 1 pepper (use half)
- 6 baby potatoes
Nutritional Information
Calories: 742
Protein: 18g
Carbs: 80g
Fat: 38g
Ingredients
- 2 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 20g rocket
- 110g baby tomatoes
- 80g greek style yoghurt (Milk)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tsp smoked paprika
- 1 pepper
- 1 pepper
- 2 tbsp red pepper tapenade (Sulphites) (Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
- 1 onion
- 6 baby potatoes
- 25g honey
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
Nutritional Information
Calories: 627
Protein: 16g
Carbs: 55g
Fat: 38g
Sticky Chorizo & Smokey Peppers with Smashed Patatas Bravas and Rocket Salad
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Line a baking tray with silver foil
- Pull out a large frying pan, a medium bowl and a small bowl
Boil the potatoes and do the prep
- Add the potatoes to the pan of boiling water and simmer for 13-15 mins, until soft, then drain
- Meanwhile, thinly slice the peppers and onion. Halve the tomatoes
- Put the half the sliced onion in the medium bowl with half the balsamic vinegar. Set aside to pickle
- Slice each chorizo in half, then cut each half into 3 half-moons
Fry the chorizo
- Heat the large frying pan on a medium-high heat with 2 tsp oil. Once hot, add the peppers and remaining onion. Fry for 3 mins until starting to soften. Add the chorizo and cook for 5 mins, stirring frequently, until golden
- Add the garlic paste, honey, remaining balsamic vinegar and half the smoked paprika. Bring to a boil, then simmer for 2-3 mins until thickened
- Preheat the grill to high (240C)
Smash the potatoes
- Once cooked, place the potatoes on the foil-lined baking tray and gently crush them with the back of the fork. Sprinkle over the remaining paprika. Drizzle with 1 tsp oil and a pinch of salt
- Place under the grill for 5 mins, until lightly golden
Finishing touches
- Add the rocket and tomatoes to the onion bowl along with 1 tsp oil. Season to taste then toss
Finishing touches & plate up
- Toss the chorizo and peppers in the sauce. Then share between plates using tongs, leaving any remaining sauce in the pan Add the red pepper tapenade and 1 tbsp water to the sauce. Season with salt and pepper, stir well and empty into the small bowl
- Serve the smashed potatoes and salad alongside the chorizo peppers. Pour the smokey bravas sauce on the potatoes and dollop over the yoghurt.
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