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Charred chorizo, peach & pitta panzanella


Serves: 6
timePrep time: 30 mins
timeTotal time:
Charred chorizo, peach & pitta panzanella
Recipe photograph by Kris Kirkham

Charred chorizo, peach & pitta panzanella

A riff on the Tuscan summer salad which uses up leftover bread, this salad lasts well in the fridge (minus the leaves). So even if you’re not serving 6 for dinner, make the full recipe, keeping the rocket separate, and store leftovers for lunch

Serves: 6
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
707Kcal
Fat
53gr
Saturates
18gr
Carbs
25gr
Sugars
9gr
Fibre
5gr
Protein
32gr
Salt
2.2gr

Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes
Sarah Cook

Sarah Cook

Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.

See more of Sarah Cook’s recipes

Ingredients

  • 2 x 400g packs Taste the Difference chorizo-style pork sausages
  • 4 large, slightly under-ripe peaches, halved and stoned
  • 3 white pitta breads
  • 1⁄2-1 tbsp olive oil, for brushing
  • 1 x 125g bag mozzarella pearls, drained
  • 1 x 60g pack wild rocket or leaves of your choice
For the dressing
  • 1 shallot, finely diced
  • 1⁄2 tsp English mustard powder, or 1⁄2 tbsp made English mustard
  • 4 tbsp extra-virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tsp caster sugar

Step by step

  1. Get your barbecue up to temperature then start cooking the sausages. They’ll take 20-30 minutes depending on how fierce your heat is, but don't cook them too quickly. When completely cooked through and slightly charred, lift them off the barbecue into a dish and cover.
  2. Brush the peach halves and pitta bread with a little olive oil on both sides, then add to the barbecue too. Cook both for a few minutes on each side, turning the pitta bread regularly so it is evenly toasted. When the bread is crisp and catching a little, and the peaches are scorched, skin blistering and starting to soften, they are ready. Have a plate on hand from the start to quickly lift off those items that are done first.
  3. Whisk together the dressing ingredients with some seasoning. Cut each peach half into 2 or 3 wedges, halve the sausages, and tear the pitta into large chunks – or roughly chop with scissors if the bread is still too hot to handle.
  4. To assemble, combine the sausage chunks, peach wedges, pitta bread pieces and mozzarella pearls on a platter and drizzle on the dressing. Mix to combine well, then scatter on the rocket and mix through lightly to serve.

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