Charred chorizo, peach & pitta panzanella recipe | Sainsbury`s Magazine

Ingredients

• 2 x 400g packs Taste the Difference chorizo-style pork sausages
• 4 large, slightly under-ripe peaches, halved and stoned
• 3 white pitta breads
• 1⁄2-1 tbsp olive oil, for brushing
• 1 x 125g bag mozzarella pearls, drained
• 1 x 60g pack wild rocket or leaves of your choice
• 1 shallot, finely diced
• 1⁄2 tsp English mustard powder, or 1⁄2 tbsp made English mustard
• 4 tbsp extra-virgin olive oil
• 3 tbsp white wine vinegar
• 1 tsp caster sugar