Lunchtime. Lunches can be terribly boring for someone with allergies. The choices are generally very limited. Soggy salad? Dry sandwich? Not for Allergy Girl! This is a great weekend treat (and a firm favourite of Mr Allergy).
I first tried this one sunny June day. Having just completed the Portsmouth Sprint Triathlon in my best ever time (still a snail’s pace, but I tell myself it’s because I only have little legs), I fancied something substantial to eat. Somehow we stumbled across chorizo on toast, and it was a revelation.
Mr Allergy and I love chorizo. It’s a major food group in the Allergy household. It goes with everything and improves everything it touches (apart from white clothing, this should be avoided at all cost).
Here is my take on the fabulous post-Triathlon dish that changed my world. I hope you enjoy it!
Approx 1/3 chorizo ring, thinly sliced lengthwise (note some chorizo uses milk in the recipe so check the ingredients if you need it to be dairy free)
1-2 chargrilled red peppers (piquillo or similar from a jar), thinly sliced
1-2 handfuls rocket
- Heat a frying pan and fry the chorizo until browned. You shouldn’t need to use oil as the chorizo usually kicks out lots of oil. If you do need oil, olive oil is my oil of choice,
- While the chorizo is cooking, slice and toast your sourdough. I do this in the toaster on a low-medium setting.
- One the toast is ready, assemble your masterpiece. I like to put the chorizo on first, next add the peppers and top with the rocket.
- Drizzle the chorizo oil from the pan over the top of the rocket and serve.
- Add olive oil or your favourite condiment. It works well with chilli and garlic oil, or garlic mayonnaise for those that can eat mayonnaise.