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Chorizo, mackerel and butter bean salad

Chorizo, mackerel and butter bean salad image
Difficulty Easy
Preparation 0 min
Cooking 15 min


4 people
    • 1   tbsp
    • 100   g
    • 2   pieces
    • 2   cans
    • 1  
    • 75   g
    • 75   g


    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.