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Bring a large saucepan of water to the boil, add the fusilli and boil for 9 minutes.
Meanwhile add 2 tbsp of the liquid from the jar of peppers to a large mixing bowl with the oil, vinegar, honey and capers. Whisk together and season. Drain off the remaining liquid from the jar, then tip the peppers into the bowl along with the olives.
Heat a frying pan over a medium-high heat and add the chorizo, cooking for 5 minutes or until golden and crispy.
Drain the fusilli and add to the mixing bowl, along with the chorizo and any spicy oil released during frying. Toss everything together and leave to cool for 5 minutes. Toss through the spinach and basil and serve immediately.
Add even more flavour to this salad by scattering some manchego cheese shavings over the top.
Tierra Sagrada Tinto Organic, La Mancha, Spain (75cl), is brimming with strawberry and blackcurrant flavours, with gentle notes of spice.
Typical values per serving when made using specific products in recipe
Energy | 1,758kJ/ 419kcals |
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Fat | 18g |
Saturated Fat | 4.7g |
Carbohydrates | 49g |
Sugars | 8.4g |
Fibre | 3.6g |
Protein | 14g |
Salt | 1.6g |
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