|1 tbsp tbsp||olive oil olive oil|
|100 g g|| chorizo
(sliced diagonally into 2-3cm pieces)
|2 pieces piece|| smoked mackerel
(sliced diagonally and torn in to small peices)
|2 cans can|| butter beans
|1|| red peppers
(deseeded and finely sliced)
|75 g g||baby spinach baby spinach|
|75 g g||rocket rocket|
| 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.