zoom Warm herb salad with chorizo & butter beans

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    Warm herb salad with chorizo & butter beans

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    Warm herb salad with chorizo & butter beans

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    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 Waitrose Cooks’ Ingredients Flat Leaf Parsley
    28g pack Waitrose Cooks’ Ingredients Coriander
    Large handful of mint leaves, shredded


    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.


    Cook’s tip
    For a meat-free version of this salad, try roasting the beans in a little oil, then adding a salty cheese, such as crumbled feta or shaved pecorino, instead of chorizo. 

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    This recipe appeared within the March 2018 recipe card collection. 
    Recipe cards are free to pick up every month in Waitrose stores


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