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Warm prawn, chorizo and butter bean salad recipe

Warm prawn, chorizo and butter bean salad recipe

7 ratings

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. See method

Ingredients

  • 100g cooking chorizo, sliced into thin rounds
  • 1 x 165g pack raw peeled king prawns
  • 400g tin butter beans, drained and rinsed
  • 125g roasted red peppers (from a jar), thinly sliced
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and chopped
  • 2 spring onions, finely sliced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp chopped herbs (such as parsley, chives or mint)
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    2055kj
    494kcal     25%

  • Fat

    31g 44%

  • Saturates

    9g 43%

  • Sugars

    3g 3%

  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 20.8g Protein 33.6g Fibre 6.9g

Method

  1. 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.
  2. Add the prawns to the pan, season and cook for around 3 mins, or until golden and cooked through. Set aside with the chorizo.
  3. 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.
  4. Divide between 2 plates, and top with the remaining herbs and spring onions.

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