Charred chorizo, peach & pitta panzanella
Serves 6 | prep 30 mins | total time
Charred chorizo, peach & pitta panzanella
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Serves 6 | prep 30 mins | total time
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
Rate
Nutritional information (per serving)
Calories
707Kcal
Fat
53gr
Saturates
18gr
Carbs
25gr
Sugars
9gr
Fibre
5gr
Protein
32gr
Salt
2.2gr
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
- 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.
- 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.
- 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.
- 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.
