The oily, slightly spicy flavour of the chorizo works so well with the sweetness of roasted peppers. Goat's cheese adds a saltiness that rounds this salad off.
2 red peppers, sliced in half lengthwise, seeds removed
A small bunch of marjoram, leaves only
10 little ripe tomatoes
1 tbsp red-wine vinegar
150g/5oz little brown lentils (Umbrian or puy)
80ml/3fl oz extra-virgin olive oil
4 chorizo piccante, split in half lengthwise
20 or so black olives (Niçoise or Ligurian)
The juice of half a lemon
Sea salt and freshly ground black pepper
Rocket leaves (optional)
100g/31/2oz goat's cheese, crumbled
Heat oven to 180C/350F/Gas4. Cut the peppers into one-inch strips, place in a roasting pan and scatter with the salt marjoram, and tomatoes. Add the vinegar and cover tightly with foil. Put on the middle shelf of the oven and roast for 25 minutes, by which time the peppers should be soft but not falling apart. Remove from the oven, take off the foil and allow to cool.
While the peppers are cooking, rinse the lentils and place in a small saucepan with enough water to cover. Set on the stove on a medium heat and bring to a boil, then reduce the heat to a simmer and cook until the lentils are just soft – no more than 20 minutes. It is important not to overcook them, as you want a slight bite. Drain, season with a little salt and set aside.
Now place a pan over a warm heat. Add a very small amount of oil and when it is hot, put the chorizo in, skin-side down. Turn down the heat and cook for five minutes or until golden-brown, at which point turn them and cook for the same amount of time on the other side. While the chorizo is cooking, place the lentils, peppers and olives into a bowl. Dress with the remaining olive oil and lemon. Season prudently with salt and pepper and toss through the rocket if you are using. Divide among four plates and lay the warm chorizo on top. Scatter over the goat's cheese and serve while the chorizo is still warm. Good, crusty, peasant-style bead is the perfect accompaniment.
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