Chorizo, Roasted Capsicum and Artichoke Salad

Ingredients

• 2 large_piece (700g) red capsicums (bell peppers)
• 2 (340g) cured chorizo sausages, sliced thinly
• 280 grams bottled artichoke hearts in brine, drained, halved
• 200 grams red grape tomatoes, halved
• 80 grams curly endive leaves
• 1/2 cup fresh flat-leaf parsley leaves, firmly packed
• Herb and garlic dressing
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1 tablespoon fresh basil , finely chopped
• 1 tablespoon oregano, finely chopped
• 2 cloves garlic, chopped finely