Crispy Chorizo, Butter Beans and Charred Spring Onion Salad
Warm, creamy butter beans soaking up the red, smoky oil from crisp chorizo, with charred spring onions and a sharp sherry vinegar dressing. It is quick, deeply savoury and tastes like it took much longer.
- Contains pork
Method
Fry the chorizo in a large, dry frying pan over a medium heat for 5–6 minutes until crisp at the edges and the oil runs red. Lift out with a slotted spoon and set aside, leaving the oil in the pan.
Add 1 tbsp olive oil to the pan and char the spring onions for 2–3 minutes on each side. Remove and chop into 4 cm lengths.
Add the remaining oil, garlic and paprika to the pan and cook for 30 seconds. Stir in the butter beans and sherry vinegar and warm through for 3–4 minutes, crushing a few beans against the pan to thicken the juices.
Fold in the chorizo, spring onions and most of the parsley. Season to taste.
Serve warm over a bed of rocket with the remaining parsley.
Serving ideas
Great with grilled bread rubbed with garlic. It also works cold the next day as a picnic salad.
•Variations
Make it yours
Make it veggie
Skip the chorizo and fry the paprika with plenty of olive oil, adding smoked almonds for crunch.
Change the bean
Use cannellini, gigantes or chickpeas.
Add a fish
Flake in some hot smoked salmon or tinned sardines just before serving.
