Warm Roasted Mediterranean Vegetable, Chorizo and Couscous Salad
I will be honest and admit that, yes, this dish does involve a lot of chopping and this often isn't a great sign when you're wanting something quick and easy. However, the rather excellent news is that once the chopping is done, you chuck it all in the oven and barely have to give it a second thought until your timer rings to signal that dinner's ready! This leaves you free for whatever else needs doing that evening: laundry, hoovering, pouring a bottle of wine into yourself...
Recipe (serves two)
8 Unpeeled Garlic cloves (optional)
1tsp fresh or 1/2tsp of both dried oregano and thyme
3 tbsp olive oil
1 cooking chorizo (approx 200g)
Vegetable/Chicken stock cube (optional)
Salt and Pepper
Salad leaves (optional)
I love this salad as it's easy to make, tasty and looks very pretty due to all the different coloured vegetables. Cooking chorizo is also something that you can keep in the freezer so it's a great standby dinner ingredient (once you remember to defrost it). This salad would be lovely alongside some dressed leaves or you could experiment with other combinations of veggies: button mushrooms, chunks of red onion, whole peeled shallots, cherry tomatoes or whatever you fancy!
*Roasted garlic is one of my favourite things and I make it almost anytime I'm roasting something. The garlic is left unpeeled as it turns soft and squidgy when roasted and easily squeezes out of it's skin for you to enjoy the wonderfully mild flavour. If peeled before roasting the garlic wouldn't be protected from the heat of the oven and the clove would turn hard and risk scorching on the bottom of the pan leaving a nasty harsh acrid taste.
*Cooking Chorizo has a soft texture, like a raw sausage, and will often say 'Cooking chorizo' on the pack; dried chorizo is much firmer, like a salami.