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Ingredients
| 1 tbsp tbsp | olive oil olive oil |
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| 100 g g | chorizo chorizo |
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| sliced diagonally into 2-3cm pieces | |||
| 2 pieces piece | smoked mackerel smoked mackerel |
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| sliced diagonally and torn in to small peices | |||
| 2 cans can | butter beans butter beans |
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| drained | |||
| 1 | red peppers red pepper |
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| deseeded and finely sliced | |||
| 75 g g | baby spinach baby spinach |
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| 75 g g | rocket rocket |
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| balsamic vinegar balsamic vinegar |
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| for drizzling | |||
| sea salt sea salt |
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Chorizo, mackerel and butter bean salad
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0:15 min
(6)
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.
