Chunky Chorizo, Capsicum and Pesto Rolls

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs capsicum
• 1clove garlic
• 1pcs chorizo sausage
• 600g sourdough baby baguettes
• 50g rocket leaves
• 50g red pesto
• 30ml olive oil
• 10ml balsamic vinegar
• 5ml honey
• 30ml mayonnaise (optional)

Method

1. Step 1 — Prep ingredients
   Preheat the grill to high. Cut the onion into thin wedges. Thinly slice the capsicum. Crush or finely chop 1 garlic clove. Thinly slice the chorizo into rounds.
2. Step 2 — Cook veggies and chorizo
   Heat 1 tbs olive oil in a medium frypan over medium heat. Cook the onion, capsicum and garlic, stirring, for 5 mins or until soft. Add the chorizo, increase the heat to high and cook, stirring, for 3-4 mins until browned. Remove the pan from the heat. Taste, then season with salt and pepper.      
3. Step 3 — Make dressing
   Put 1 tbs olive oil, 2 tsp balsamic vinegar and 1 tsp honey in a large bowl, season with salt and pepper and whisk to combine.
4. Step 4 — Toast baguettes
   Halve the baguettes. Put on an oven tray, cut-side up, and grill for 1-2 mins until warmed through and golden.
5. Step 5 — Serve up
   Coarsely chop one-quarter of the rocket. Add the remaining rocket to the dressing and toss to coat. Spread the baguettes with 2 tbs mayonnaise, if using, then top with the red pesto and chorizo mixture. Scatter with the chopped rocket and serve with the rocket salad. Enjoy!
6. Step 6 — Make it yours
   Add a handful of your favourite fresh herbs to the baguettes along with the rocket for a fragrant twist.

Allergens

Sulfit, Eier, Gluten, Sojabohnen, Wheat, Milch, Almond