roast the fennel and peppers in the oven, then chop into bit size chunks. Chop the chorizo small and fry in olive oil. Use the oil to make a dressing with balsamic vinegar. Add all ingredients to a bag of mixed leaves and a cucumber, peeled, deseeded and chopped.
This was really nice. The cucumber made a nice contrast of texture to the soft peppers and fennel. If anything the flavours may have been too complex.
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