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Ingredients
| 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 (drained) | ||
| 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 (for drizzling) | |||
| sea salt sea salt |
Chorizo, mackerel and butter bean salad
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15 min
(18)
Method
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.
