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

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
½ x 265g pack Navidul Chorizo Ibérico or 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.