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    Summer Salad with Manchego and Spicy Sausage

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    Summer Salad with Manchego and Spicy Sausage

    Fresh broad beans are a sure sign that summer is here. Mix them with new peas, watercress and chorizo to make this divine salad.

    • Preparation time: 10 mins (20 mins if podding)
    • Cooking time: 10 minutes
    • Total time: 20 minutes, 30 if podding 30 minutes

    Serves: Serves 4 as a light lunch; Serves 6 as an accompaniment


    • 350g broad beans, in pods, or 250g frozen baby broad beans
    • 210g bag fresh Waitrose Shelled Garden Peas, or 300g peas in pods
    • 110g pack Revilla Chorizo de Pueblo
    • 100g bag watercress
    • 100g Spanish Manchego cheese, diced, from the deli counter
    • ½ x 20g pack fresh mint
    • Zest and juice of ½ unwaxed lemon


    1. Pod the broad beans, place in a pan of boiling water and cook for 3 minutes. Add the peas and cook for a further 2-3 minutes until just tender. Drain and refresh under cold running water.
    2. Meanwhile, remove the skin from the chorizo. Slice the sausage thinly on the diagonal, then heat a large non-stick frying pan and cook the slices for 2-3 minutes each side until crispy.
    3. Place the watercress in a bowl with the peas and beans, then add the chorizo. Stir in all the remaining ingredients and mix well. Season to taste and serve with a seeded loaf such as Duchy Originals Organic Sunflower Seed and Honey Bread.

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    Cook's tips

    Stir the salad into hot pasta with a drizzle of extra virgin olive oil for a satisfying supper dish.


    Average user rating

    4 stars