Chorizo, Roasted Pepper And Artichoke Salad - cooking recipe

Ingredients

2 large red peppers
2 None cured chorizo sausages, thinly sliced
1 jar (10 oz) marinated artichoke hearts, drained and halved
7 oz grape tomatoes
3 oz curly endive leaves
1/4 cup fresh flat-leaf parsley leaves
None None FOR THE HERB AND GARLIC DRESSING
2 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh oregano
2 cloves garlic, finely chopped

Preparation

Quarter peppers; discard seeds and membranes. Roast pepper, skin-side up, under hot broiler until skin blisters and blackens. Cover pepper with plastic wrap or paper for 5 mins. Peel away skin then cut pieces in half diagonally.
Meanwhile, cook chorizo in heated large skillet, stirring, until browned. Drain on paper towels.
For the herb and garlic dressing, whisk all ingredients in small bowl.
Combine pepper, chorizo, dressing and remaining ingredients in large bowl. Season to taste.