Butter bean, grilled courgette, roast red pepper & chorizo salad

Butter bean, grilled courgette, roast red pepper & chorizo salad

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(9 ratings)

By

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 2

Make the most of seasonal summer ingredients in this warm and spicy vegetable salad. It makes a great Spanish-style tapa too

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
563
protein
29g
carbs
39g
fat
34g
saturates
10g
fibre
16g
sugar
12g
salt
3.83g

Ingredients

  • 1 tbsp extra-virgin olive oil, plus extra for brushing
  • 100g cooking chorizo, skinned and diced
  • 1 tsp sherry vinegar
  • 1 red pepper, halved and deseeded
  • 100g fresh peas
  • 100g broad beans
  • 2 courgettes, sliced on the diagonal
  • 400g can butter beans, rinsed and drained
  • juice ½ lemon

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Method

  1. Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.
  2. Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
  3. Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.
  4. Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
  5. Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.

Recipe from Good Food magazine, July 2011

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Comments

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Tansyt's picture

Very nice. I added some feta as I didn't have much chorizo plus some fresh herbs.

But in my opinion you don't need to use so many pots and pans: I put the courgettes, pepper and chorizo in a small roasting tin together - no need to cook them all separately!

dave6376's picture
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Didn't really do it for me. It was OK, no more, and definitely not worth the effort. Tinned butter beans do not rank high among my favourite foods

vosmanagic's picture
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Delicious

jusgtr's picture
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huge hit with SWMBO, absolutely delicious!!

furcoat's picture
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Lovely and fresh with a great combination of flavours. I would agree that you cannot miss out on the chorizo - that and the sherry with the lemon make the whole dish come together.

Nice to have another use for courgettes at this courgette-heavy time of year!

janbomyers's picture
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Wonderful! Made this twice and used a jar of roasted peppers the second time, which also worked well.

victoriacorby's picture
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Absolutely delicious but don't leave out the chorizo - it's essential! Though you don't need to use fresh chorizo, a piece of the dried cut up into dice and fried gently works just as well.

bethocallaghan's picture
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Very yummy

assaunders's picture

Great stock cupboard salad and one can leave out one or two of the ingredients quite easily. For me, it will be without the chorizo and butter beans and served with home-made meatloaf at lunch-time!

boelsme's picture
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So fresh! absolutely fantastic.

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