Chorizo, Feta &
Roasted Pepper Salad
Crispy Spanish chorizo, crumbled feta, and charred roasted peppers over a bed of mixed leaves. Warm, satisfying, and on the table in under 25 minutes — a brilliant quick meal when you want something substantial without the carbs.
Quick · Low Carb
Preheat your oven to 220°C. Slice the peppers into strips, toss with olive oil, season with salt and pepper, and spread on a baking tray. Roast for 20–25 minutes until softened and slightly charred at the edges.
While the peppers roast, slice the chorizo into rounds and add to a dry frying pan over medium heat. Fry for 4–5 minutes, turning occasionally, until crisp and releasing its oils. No extra oil needed — the chorizo provides its own.
Place the mixed leaves in a large bowl or serving dish. Arrange the warm roasted peppers and crispy chorizo on top, then crumble over the Greek-style salad cheese.
Toss lightly and serve immediately while the chorizo and peppers are still warm. Add a splash of balsamic vinegar if desired — it cuts through the richness of the chorizo beautifully.
Macros are estimated from typical Aldi UK nutrition values for chorizo, Greek-style salad cheese, mixed leaf salad, peppers, and olive oil. Values may vary slightly by brand.
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