Charred Pepper, Chorizo & Bean Salad

Preheat the grill to medium-high

Deseed your peppers (scrape the seeds and pith out with a teaspoon) and cut into chunky strips (don't cut them too thin!)

Add the pepper strips to a baking tray (use tin foil to avoid mess!) with a drizzle of olive oil and a pinch of salt and pepper

Put the tray under the grill for 7-8 min or until the peppers are lightly charred – these are your charred peppers

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your diced chorizo and cook for 3-4 min or until crispy

While the chorizo is cooking, peel and finely chop (or grate) your garlic

Drain and rinse your cannellini beans

Once the chorizo has been cooking for 3-4 min add the chopped garlic, drained cannellini beans, dried oregano and tomato paste with 25ml [40ml] [50ml] cold water

Give everything a good mix up and cook for 1-2 min or until the garlic has softened and the water has evaporated – these are your chorizo beans

Drain your mozzarella then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Combine your balsamic vinegar with 2 tbsp [3tbsp] [4 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing

Wash the salad, then pat it dry with kitchen paper