Roast pepper chorizo salad
Ingredients
- 8 red peppers (or buy 2 bags of value peppers – it doesn’t matter if there are a couple of yellow or green ones in there)
- 2 tbsp olive oil
- 8 garlic cloves 6 unpeeled, 2 peeled and thinly sliced
- 225g chorizo ring, sliced
- 1 tsp smoked paprika
- 2 x 400g cans chickpeas drained and rinsed
- 2 tbsp sherry vinegar
- 4 eggs
- large handful rocket leaves
- crusty bread to serve (optional)
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