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Warm herb salad with chorizo & butter beans


INGREDIENTS

120g cooking chorizo ring, cut into 0.5cm rounds
400g can butter beans, rinsed and drained
300g pack fine green beans, trimmed and halved
2 tbsp extra virgin olive oil
1 echalion shallot, finely sliced
2 tbsp nonpareille capers, rinsed and drained
2 tbsp sultanas
1 tbsp sherry vinegar
25g pack Leaf Parsley
28g pack Coriander
Large handful of mint leaves, shredded

Warm herb salad with chorizo & butter beans


METHODS

1. Preheat the oven to 180˚C, gas mark 4. Spread the chorizo rounds out on a roasting tray and roast for 5 minutes until the oil starts to release. Toss in the butter beans and roast for a further 10 minutes.
2. Meanwhile, blanch the green beans in a pan of boiling water, drain and refresh in cold water, then set aside on kitchen paper. Heat the oil in a pan over a medium heat. Add the shallot, capers and sultanas and fry, stirring regularly for 6-8 minutes. Add the sherry vinegar, then take off the heat.
3. Rinse the herbs and pat dry with kitchen paper, then toss in a bowl with the green beans. Using a slotted spoon, lift the chorizo and butter beans out of the tray and add to the bowl. Tumble everything onto a serving plate and spoon over the dressing to serve.


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