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Warm herb salad with chorizo & butter beans
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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.
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.
This recipe appeared within the March 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in February 2018.