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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
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
- 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.
- 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.
- 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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1301.224kJ 311.0kcal |
|---|---|
| Fat | 18.3g |
| Saturated Fat | 8.4g |
| Sugars | 3.2g |
| Salt | 1.5g |
This recipe was first published in Fri Jun 01 01:00:00 BST 2007.
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