Dinnerly's Chunky Chorizo, Capsicum and Pesto Rolls

Updated at: Thu, 17 Aug 2023 00:05:27 GMT

Step 1

Preheat grill to high. Cut onion into thin wedges. Thinly slice the capsicum. Crush or finely chop garlic cloves. Thinly slice the chorizo into rounds.

Step 2

Heat 2 tbsp olive oil in a fry pan over medium heat. Cook the onion, capsicum and garlic, stirring, for 5 minutes or until soft. Add the Chorizo, increase the heat to high and cook stirring for 3-4 minutes until browned. Remove the pan from the heat. Taste then season with salt and pepper.

Step 3

Put 2 tbs olive oil, 1 tbs balsamic vinegar and 2 tsp honey in a large bowl, season with salt and pepper and whisk to combine.

Step 4

Halve the baguettes. Put on an oven tray, cut side up, and grill for 1-2 mins until warmed through and golden.

Step 5

Roughly chop one-quarter of the rocket. Add the remaining rocket to the dressing and toss to combine. Spread the baguettes with 80ml (⅓ cup) mayonnaise, if using, then top with the red pesto and chorizo mixture. Scatter with the chopped rocket and serve with the rocket salad. Enjoy!

Step 6

Add a handful of your favourite fresh herbs to the baguettes along with the rocket for a fragrant

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Delicious

Easy

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Kid-friendly

Under 30 minutes