White bean, chorizo and herb salad recipe

By Lizzie Kamenetzky

A glorious recipe inspired by Spanish cooking. Give your salad recipe some oomph with generous chunks of chorizo.

1 tbsp red wine vinegar
1 garlic clove, crushed
1 tsp Dijon mustard
3 tbsp rapeseed or extra-virgin olive oil
150g cooking chorizo, sliced
2 x 400g tins white beans, such as cannellini or haricot beans, drained and rinsed
150g cherry tomatoes, quartered
2 large handfuls of herb salad or baby herbs such as chervil, parsley or rocket

1. In a small bowl, whisk the vinegar with the crushed garlic clove and mustard, then season with a pinch of sugar and some salt and pepper. Gradually whisk in the oil until you have a smooth dressing. Set aside.
2. Put a frying pan over a medium heat and fry the chorizo until cooked through and releasing its oil. Drain on kitchen paper.
3. Add the beans to the pan with the dressing, warm through, then put in a bowl.
4. Add the cherry tomatoes and herb salad to the bowl with the warm beans, then toss lightly. Serve with the chorizo scattered over the top.