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Recipe by olive magazine

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1. Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking tray and drizzle with some of the oil. Season and roast for 20 minutes and then remove.
2. Drain and rinse the beans. Tip into a bowl.
3. Fry the chorizo in a non-stick pan until crisp, then drain on kitchen paper. Wipe the pan clean and add the olive oil, onion and seasoning. Cook for 5 minutes, then add the vinegar and reduce by half. Add the honey and whisk to emulsify.
4. Pour the warm dressing over the beans and mix. Add the chorizo, tomatoes and salad leaves and mix again. Divide between 2 plates.

Per serving

365 kcalories, protein 16g, carbohydrate 35.5g, fat 18.7 g, saturated fat 3.9g, fibre 8.6g, salt 1.71 g

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• rebreathergirl

  20 April 2009

  rebreathergirl rated this recipe

  

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• Christine

  04 August 2009

  Christine rated and commented on this recipe

  

  This was absolutely delicious. The whole family loved it. I cooked the tomatoes for longer in the oven. I'll be making it again. Also thought it would be great for a picnic.

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Ingredients

• 250g cherry tomatoes , halved
• 2 tbsp olive oil
• 1 x 400g tin cannellini beans
• 50g chorizo , sliced and quartered
• 1 small red onion , diced
• 1 tbsp sherry vinegar
• 1 tbsp honey
• 50g bag salad leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 250g cherry tomatoes , halved
• 2 tbsp olive oil
• 1 x 400g tin cannellini beans
• 50g chorizo , sliced and quartered
• 1 small red onion , diced
• 1 tbsp sherry vinegar
• 1 tbsp honey
• 50g bag salad leaves

Per serving

365 kcalories, protein 16g, carbohydrate 35.5g, fat 18.7 g, saturated fat 3.9g, fibre 8.6g, salt 1.71 g

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