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.
Chorizo, mackerel and butter bean salad
Ingredients
4
people
-
- 1 tbsp
- 100 g
- 2 pieces
- 2 cans
- 1
- 75 g
- 75 g
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Preparation
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.
