- ±200g - thinly sliced chorizo or salami
- 1 - onion, cut into wedges
- 350g - cherry tomatoes
- 60ml - olive oil
- 180g - croutons
- ±90g - rocket, watercress and baby spinach
- - balsamic vinegar
- ±6 - small peppers
1 Preheat the oven grill. De-seed the peppers and cut into wedges. Mix the tomatoes, onion, chorizo and oil, and spread this on a baking tray.
2 Roast until the tomatoes start to burst and the peppers are charred. To serve, allow to cool slightly and when lukewarm, mix with the other ingredients. Serve immediately (before the leaves wilt) with balsamic vinegar and extra olive oil.