Chorizo and white bean salad

Name: Chorizo and white bean salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1⁄4 cup (60ml) extra virgin olive oil; 2 x 150g dried chorizo, sliced; 1 long red chilli, chopped; 3 garlic cloves, chopped; 3 eschalot, thinly sliced; Juice and zest of 1 lemon; 2 x 400g cans butter beans or cannelloni beans, drained and rinsed; 150g baby spinach leaves; 4 eggs, poached; Micro parsley to serve (optional)

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by Shannon Bennett

Chef

Oct 01, 2016

An easy, protein-filled salad that will keep the whole family happy.

1⁄4 cup (60ml) extra virgin olive oil
2 x 150g dried chorizo, sliced
1 long red chilli, chopped
3 garlic cloves, chopped
3 eschalot, thinly sliced
Juice and zest of 1 lemon
2 x 400g cans butter beans or cannelloni beans, drained and rinsed
150g baby spinach leaves
4 eggs, poached
Micro parsley to serve (optional)

Method

1.

Place the olive oil and chorizo in a cold frypan and place over medium heat. When the chorizo begins to sizzle, cook for 3-4 minutes, tossing, until crisp and fat has rendered.
2.

Add the chilli, garlic and eschalot and cook for a further 1-2 minutes until fragrant then remove from the pan using a slotted spoon, reserving the oil. For the dressing, combine reserved oil with lemon zest and juice and season.
3.

Combine the beans with the spinach and half the chorizo mixture and drizzle with dressing. Top with remaining chorizo mixture, poached eggs and micro parsley.