Garlicky bean salad with chorizo

You need the eating chorizo, rather than the cooking variety, for this salad.

Serves 2 Prep 15 mins plus soaking No cook 400g can cannellini or

other white beans 1 small red onion,

thinly sliced 2 tbsp red wine vinegar 140g button mushrooms,

thinly sliced handful flat-leaf parsley,

coarsely chopped 3 tbsp olive oil 100g thinly sliced chorizo crusty bread, to serve

1 Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.

2 Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread. PER SERVING 449 kcals, fat 30g, saturates 7g, carbs 27g, sugars 6g, fibre 8g, protein 21g, salt 2g