• 1 pack Sainsbury's Padron Peppers 135g
  • 80g chorizo sausage, sliced in to 0.5cm rounds
  • 50g Sainsbury's Taste the Difference Marcona Blanched Almonds
  • 1 tablespoon olive oil
  • Coarse sea salt to taste


  1. 1

    Place a large, shallow sided pan over a medium heat. When hot, add the almonds and cook on each side for 1 minute until lightly  browned. Remove the almonds from the pan and set aside.

  2. 2

    Add 1 tablespoon of oil to the pan, and when hot add the chorizo slices. Cook the slices for 2 minutes, turning halfway through.

  3. 3

    Add the Padron peppers to the pan and cook for 5 minutes. Turn the peppers as necessary to allow all sides to darken and blister. The chroizo slices will brown and crisp.

  4. 4

    Return the browned almonds to the pan, and add sea salt to taste. Give the pan a final stir and serve.

Nutritional Details

Each serving provides
  • Energy 1792kj 428kcal 21%
  • Fat 31.1g 44%
  • Saturates 8.0g 40%
  • Sugars 2.7g 3%
  • Salt 2.5g 42%

% of the Reference Intakes

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