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Beans & greens salad with crispy chorizo & pesto
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Serves: Serves 4
750g bag Waitrose Baby New Potatoes, halved
220g essential Waitrose Round Beans or fine green beans
240g Waitrose Tenderstem Broccoli Spears, halved
400g can essential Waitrose Butter Beans, drained and rinsed
145g tub fresh Waitrose Green Pesto
1x ½ x 180g pack Waitrose Spanish Chorizo slices
1. Cook the potatoes in a large pan of boiling water for 15 minutes, add the round beans and broccoli and cook for a further 3 –4 minutes until all are tender.
2. Drain the vegetables, place in a large serving bowl with the butter beans and pesto and toss well together.
3. Heat a large frying pan and cook the chorizo slices in batches for 1 –2 minutes on each side until they are crispy. Pile on top of the salad and serve warm.
This Spanish rosé with its generous primary, strawberry freshness stands up to the flavour of the chorizo perfectly: Gran L_pez Tempranillo Rosado, La Mancha.
Typical values per serving:
Phillip Schofield's drink it with…
Offley Rosé Port
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