A simple yet tasty salad loaded with the healthy fats of olive oil, feta and chorizo. To make this quicker you can buy the pre-roasted capsicum strips, but it's much cheaper to do it yourself!
If you are roasting your own capsicum, preheat the oven to 200C / 392F. Remove the stem and seeds and cut the capsicums into quarters. Lay on a baking tray lined with baking paper and roast for 30 - 35 minutes until charred.
Put into a heatproof bowl and cover with cling wrap until cool enough to handle. This helps sweat the skin off.
While the capsicum is cooling, slice the chorizo sausage lengthways and then into small slices. Fry in a non-stick frying pan over medium - high heat until lightly crispy, then set aside to cool.
Once the capsicum is cooled, remove the skin and cut into small strips.
Combine the sliced capsicum, cooled chorizo, feta and rocket. When ready to serve, whisk together the dressing ingredients and toss gently.