|1 tbsp tbsp||olive oil olive oil||
|100 g g||chorizo chorizo||
|sliced diagonally into 2-3cm pieces|
|2 pieces piece||smoked mackerel smoked mackerel||
|sliced diagonally and torn in to small peices|
|2 cans can||butter beans butter beans||
|1||red peppers red pepper||
|deseeded and finely sliced|
|75 g g||baby spinach baby spinach||
|75 g g||rocket rocket||
|balsamic vinegar balsamic vinegar||
|sea salt sea salt||
Chorizo, mackerel and butter bean salad
This easy salad recipe takes next to no time to prepare but is full of interesting flavours. Top with a fried egg and swap the dressing for a drizzle of chilli sauce to make this a brunch-worthy dish.
- Heat the olive oil in a frying pan, then add the chorizo and fry for 2 - 3 minutes. Remove with a slotted spoon and set aside.
- Add the mackerel to the pan, toss through the oil and gently heat through for 1 - 2 minutes. Remove and leave to cool slightly, reserving the oils in the pan.
- Put the butterbeans in a large bowl with the red pepper, baby spinach, rocket, chorizo, mackerel. Pour over the reserved oils from the pan and toss well, then transfer to a serving bowl and scatter over the croutons. Drizzle with the salad dressing and serve.