Ingredients: (Serves 4 as a canape)
1 chorizo, thinly sliced on an angle
1 red capsicum, cut into 7cm squares
4 brioche slider buns, halved
¼ cup reduced-fat Greek yoghurt
1 tablespoon chipotle sauce
1 cup rocket
2 teaspoons red wine vinegar
2 teaspoons olive oil
- Heat a griddle or frying pan over medium-high heat. Cook chorizo for 1-2 minutes each side or until golden brown. Transfer to a bowl and return pan to the heat. Cook capsicum for 2-3 minutes each side or until charred and tender. Remove from pan and cook slider buns, cut side down, for 1 minute or until warmed through and lightly toasted.
- Meanwhile, combine yoghurt with chipotle sauce. Toss rocket with red wine vinegar and olive oil in a small bowl.
- To assemble sliders, spoon chipotle yoghurt on the bottom halves of the buns. Top with chorizo, capsicum, rocket and other half of the buns.