Wash the red sweet peppers and remove the stems and seeds. Line a roasting tin with parchment paper and roast the peppers for 20-25 minutes or until the skin has turned brown. Remove the peppers from the oven. Cover them with parchment paper or aluminium foil for 10 minutes, then remove the skin. Dice the peppers.
Wash the potatoes and cook until tender in plenty of salted water. Then drain them in a colander. Wash and dry the lettuce.
Make the dressing: squeeze the lime juice out into a bowl. Add a pinch of sea salt, smoked paprika, cumin, dried oregano and fresh thyme leaves.
Toss the chipotle (or chili pepper) through the other dressing ingredients and season the dressing with additional sea salt, a splash of olive oil and an optional splash of lime juice.
Dice the chorizo and sauté in a frying pan until golden brown in colour. Crumble the feta and set aside.
Put together the salad. First, put the lettuce in a bowl or dish. Then divide the potatoes, skinned peppers, crumbled feta and baked chorizo over the lettuce. Spoon the dressing over the salad.
Make the dressing: squeeze the lime juice into a bowl. Add a pinch of sea salt along with the smoked paprika, cumin, dried oregano and fresh thyme leaves. Stir the chipotle or chili pepper through the Turkish yoghurt and then add to the dressing mixture. Adjust the consistency and flavour of the dressing to taste with additional sea salt, black pepper, a splash of olive oil and some additional lime juice
Serving suggestion Serve the dressing with slices of fresh lime and some fresh coriander leaves.