Chorizo & red pepper

SERVES 2 PREP 5 mins COOK 5 mins EASY

Peel and slice 100g cooking chorizo and chop

2 roasted red peppers from a jar. In a dry frying pan, toast 1 tbsp flaked almonds, then tip into a bowl. Heat 1/2 tbsp olive oil in the same pan, add the chorizo and a pinch smoked paprika. Fry until the chorizo has released its oil, then stir in the peppers, 1 clove crushed garlic and a splash of sherry vinegar. Cook for a min, then take off the heat. Spread a 200g tub plain hummus onto a plate. Tip the chorizo mix on top, then sprinkle over the almonds and some parsley.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING 585 kcals • fat 48g • saturates 7g • carbs 14g • sugars 3g • fibre 6g • protein 21g • salt 3.8g