Recipes: Sardines, peppers & chorizo

Chef Matt Tebbutt creates a simple salad with the very best seasonal ingredients for summer

• 3 red peppers
• olive oil
• 12 cherry tomatoes
• 12 sardines , head off, butterflied and boned
• 1 lemon , to squeeze
• 250g cooking chorizo , diced
• 1 red onion , sliced into fine rings
• sherry vinegar
• 1 small bunch basil

  

  1. Heat the oven to 220C/fan 200C/gas 7. Rub the peppers with a little olive oil and season. Put into a roasting tray and cook for about 30-40 minutes until blistered and charred. Remove, put in a bowl and cover with clingfilm - this will steam the peppers and make it easier to peel them. When cool enough to handle, remove the skin and seeds, reserving any juice. Tear into strips and set aside.
  2. Cut the cherry tomatoes in half, season lightly with salt and leave for 30 minutes. Lightly oil the sardines, season and squeeze over a little lemon juice. Put skin-side up under a hot grill until the skin starts to blister, about 5 minutes. Meanwhile, fry the chorizo in a splash of olive oil until it starts to crisp.
  3. Tip the oil from the chorizo into a bowl along with the peppers and juices from the tomatoes. Add enough sherry vinegar to sharpen and a little more oil if necessary.
  4. Toss the peppers with the tomatoes and chorizo. Arrange on a large serving dish alongside the sardines. Tear some basil over the top and spoon over the pepper dressing.

  PER SERVING

  684 kcalories, protein 54,1g, carbohydrate 12,6g, fat 46,7 g, saturated fat 14,3g, fibre 3,3g, salt 3,28 g