Warm butterbean and chorizo salad recipe

  • Serves 4
  • 2 mins to prepare and 8 mins to cook
  • 374 calories / serving
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HE BUTTERBEAN&CHORIZO

In a nonstick frying pan add the olive oil and the chorizo, gently pan fry for 3 minutes for the chorizo to sauté and release all its oils and flavour. Now add the cherry tomatoes and butter beans, turn the heat off and let the ingredients warm through with the heat of the chorizo and oil. Divide the salad leaves between four plates and spoon over the chorizo, beans and tomatoes.

You should have some left over oil in the pan, drizzle this over each plate and enjoy with some lovely breadsticks from the bakery counter.

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  • Ingredients

  • 225g finest chorizo ring, skinned and roughly chopped
  • 800g butter beans
  • 220g cherry tomatoes, cut in half
  • 3tbsp extra virgin olive oil
  • 180g baby leaf salad
  • 1 breadstick, to serve
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  • Energy 1562kj 374kcal 19%
  • Fat 22.8g 33%
  • Saturates 7.2g 36%
  • Sugars 5.3g 6%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 24.3g Protein 19.4g Fibre 8g

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