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

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