Chorizo Rolls Recipe
Cook Time: 25 minutes|
- 2 red peppers
- 500g cooking chorizo
- 1 loaf French bread, quartered and split down the middle
- 100g arugula
- 1 tbsp olive oil
- 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 minutes until sizzling and charred, then turn it over and cook for a further 3-4 minutes.
- 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.