This hearty warm salad makes a quick and easy dinner for two, as it's ready in just 15 minutes. Smoky chorizo adds some warming spice to the prawns and butter beans, while chopped herbs and spring onions add a touch of freshness just before serving.
- Over a medium-high heat, fry the chorizo in 1 tbsp oil for 3-5 mins, until crisp. Remove with a slotted spoon and set aside.
- Add the prawns to the pan, season and cook for around 3 mins, or until golden and cooked through. Set aside
with the chorizo.
- Add the butter beans and roasted peppers to the pan, along with the remaining 1 tbsp oil, red wine vinegar, chopped garlic and chilli. Cook for 2 mins, then return the prawns and chorizo back to the same pan, along with most of the herbs. Stir to warm through.
- Divide between 2 plates, and top with the remaining herbs and spring onions.
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