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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

Ingredients

  • 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

Method

  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.

Cook's tips

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

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Nutritional Info

Typical values per serving:
Energy 311.0kcal
Sugars 3.2g
Fat 18.3g
Saturated Fat 8.4g
Salt 1.5g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in June 2007