French bean & chorizo salad
A great summer salad, that's easy to throw together for a quick lunch or supper
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
- Put the shallots and vinegar in a small bowl and leave to soak. Steam or simmer the beans until tender, about 4 minutes. Cool under running water and drain. Put the beans on a large platter.
- Heat a frying pan and add the almonds and a knob of butter, cook, stirring until the almonds brown, salt well, and tip over the beans. Fry the chorizo until it begins to brown and give off oil. Drain the oil and tip the chorizo onto the beans. Add the shallots and parsley and pepper and toss everything together.
Per serving
265 kcalories, protein 11.4g, carbohydrate 5.2g, fat 22.2 g, saturated fat 4.6g, fibre 3.7g, salt 0.42 g
Recipe from olive magazine, June 2008.
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http://www.bbcgoodfood.com/recipes/6327/
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Ingredients
- 2 large shallots or 4 small, finely chopped
- 2 tbsp sherry or white wine vinegar
- 300g French beans , tails cut off
- 100g blanched almonds
- butter
- 2 chorizo (about 100g) , halved and sliced (pull of the outer skin if you need to)
- a handful parsley , roughly chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 2 large shallots or 4 small, finely chopped
- 2 tbsp sherry or white wine vinegar
- 300g French beans , tails cut off
- 100g blanched almonds
- butter
- 2 chorizo (about 100g) , halved and sliced (pull of the outer skin if you need to)
- a handful parsley , roughly chopped
Per serving
265 kcalories, protein 11.4g, carbohydrate 5.2g, fat 22.2 g, saturated fat 4.6g, fibre 3.7g, salt 0.42 g
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14 May 2008
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15 May 2008
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07 June 2008
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16 May 2009
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