(...or how I made a very pretty salad with lots of reds and oranges in it.)
We had a load of peppers (190g) and tomatoes (300g) from Abel and Cole that needed using up, so I roasted the peppers in the oven with olive oil and fresh thyme and rested them in the fridge overnight in olive oil. Next day, I'd decided to make a salad with them so fished out the tomatoes and some left-over baby new potatoes (120g) from a previous dinner, chopped it all up together and added lots of Spanish chorizo (50g) (thank you Ocado for some really nice stuff on that front - soft, sweet and nicely flavoured with lots of paprika) and a dash of lemon juice, black pepper and a pinch of salt.
And look how it turned out...
Sooo pretty! And so tasty with amazing quality ingredients from Abel and Cole. The only ingredient not from them was the chorizo.