One of my resolutions for 2016 is to make more salads in summer and soups in winter. It’s starting to feel like summer is on its way out, but there’s still time for a salad or two before it becomes all about soup and curry. Finding good (and affordable) chorizo is cause to celebrate. My recipe list for chorizo is much too short – I’m going to put in some good effort to expand it in the future. This salad was a bit of a concoction – a balance between what I wanted and what was available in the fridge. But it was fantastic. I’ve hardly ever (maybe never?) used risoni, but I love its texture. Like a rice/pasta hybrid baby.
Mediterranean Chorizo & Risoni Salad with Sundried Tomato
3 peppers, red and green
1 round of feta
1/2 bag sundried tomatoes in vinaigrette
2/3 cup risoni, cooked
handful of fresh rocket
handful of fresh basil
Cut the peppers into four sections and lay them face down (i.e. skin side up) on a baking sheet and drizzle with olive oil. Grill under a hot grill until the skin blackens. Take them out and transfer to a ziplock bag. Let them cool in the sealed bag. (It’s the sweating in the plastic bag that separates the skin from the peppers, so zip the bag tightly). Once cool, peel off the skin with your fingers and slice the soft peppers.
Slice the chorizo thinly and fry until starting to crisp at the edges – just a couple of minutes. Cook the risoni in boiling water according to package instructions. Chop the feta and avo into cubes, and slice the sundried tomatoes (reserving the vinaigrette). Toss everything gently in a bowl with the rocket and basil, and drizzle with the vinaigrette.