Chorizo and feta salad with roasted peppers recipe
Ingredients
2 red peppers, cut into chunks
4tbsp extra-virgin olive oil
250g (8oz) pearl barley
3tbsp white wine vinegar
1tsp smoked paprika
100g (3½oz) chorizo, thinly sliced
100g (3½oz) green beans, trimmed
2tbsp chopped flat-leaf parsley
50g (2oz) feta, crumbled
Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers on a baking tray and drizzle with 1 tbsp of the oil and some seasoning. Roast for 20 minutes until softened. Meanwhile, cook the barley following the packet instructions. Drain, then toss in a large bowl with the vinegar, remaining oil and paprika, and season well. Leave to cool. In a dry frying pan, cook the chorizo for 5 minutes, until crisp. Drain on kitchen paper and set aside. Cook the beans in boiling water for 2 minutes, then drain and refresh in cold water. Add to the barley with the peppers and chorizo. Scatter over the parsley and feta, then toss well. Serve with crusty bread, if you like.
