Chorizo rolls

10-30 minutes 4 servings 800 kcal or less barbecue barbeque bbq bread chirozo choriso choritho chorizo chorizo sandwich chorizzo hot dog mains market olive oil quick red pepper red peppers rocket summer summery

N/A

Source

Ingredients

2 red peppers

500g cooking chorizo (see tip)

1 loaf French bread , quartered and split down the middle

100g bag rocket

1 tbsp olive oil

Method

Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.

Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.

Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.