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Chorizo, mackerel and butter bean salad

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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.

  1. 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.
  2. 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.
  3. 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.