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

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

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(11 ratings)

Prep: 20 mins Cook: 40 mins


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: per serving

  • kcal563
  • fat34g
  • saturates10g
  • carbs39g
  • sugars12g
  • fibre16g
  • protein29g
  • salt3.83g
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  • 1 tbsp extra-virgin olive oil, plus extra for brushing
  • 100g cooking chorizo, skinned and diced



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tsp sherry vinegar
  • 1 red pepper, halved and deseeded
  • 100g fresh peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g broad beans
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 2 courgettes, sliced on the diagonal



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 400g can butter beans, rinsed and drained
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

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Comments, questions and tips

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8th Aug, 2019
bland and a bit meh. Apart from the chorizo which is where most of the flavour comes from, the texture of the other ingredients is quite samey and they don't really enhance the overall dish. You could substitute any of the other ingredients without really impacting the flavour. This needs something to lift the other ingredients and the lemon juice and sherry vinegar are not enough. Also the recipe is called butter bean but then ingredients refer to broad beans which are not the same. I added some chopped parsley but it really needs a 3rd dimension to make it worth all the effort. I'd probably just stick to the peppers and courgettes with the chorizo next time - maybe add some toasted pine nuts for texture and perhaps some raw sliced radish or beetroot for a bit of crunch. Looks like others have changed the ingredients which tells you it probably doesn't work as it is.
mrsliz's picture
21st Apr, 2019
I made this as part of a tapas spread without the chorizo. I made a dressing using extra virgin olive oil, sherry vinegar, a crushed garlic clove, a squeeze of lemon juice and a pinch of smoked paprika, added the vegetables while they were still hot and let it cool to room temperature before serving. Spend a bit of time double podding the broad beans, it makes a big difference to the finished dish. It was a huge hit, everyone loved it!
jfowler12's picture
27th Apr, 2016
I thought this was really delicious. Omitted the peas and broad beans (because I forgot to buy them) and served it with patatas bravas. Really yummy!
30th Jul, 2014
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
10th Jul, 2014
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
10th Mar, 2013
10th Oct, 2012
huge hit with SWMBO, absolutely delicious!!
25th Jun, 2012
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!
12th Aug, 2011
Wonderful! Made this twice and used a jar of roasted peppers the second time, which also worked well.
7th Aug, 2011
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.


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30th Aug, 2013
Made this tonight having searched for a courgette based recipe to use courgettes up that are in abundance in my Mum's garden at the minute. It's incredibly flavoursome, but we made a few changes. Firstly, I'm vegetarian, so we used some vegan chorizo-style chunks instead of true chorizo. Whilst we considered using regular veggie sausages, as we weren't sure we'd be able to find a chorizo substitute, I'd definitely agree with others that the chorizo flavours are essential. It adds a lovely richness to the dish. Just to say also, my partner's a meat-eater, and he thought the vegan substitute was a great alternative, and full of that spicy, smokey flavour that chorizo's loved for! Secondly, and only because it was another thing Mum had loads of in her garden, we used runner beans instead of broad beans, and they tasted really nice. So I imagine substituting for any other green bean/pea would be fine. Lastly, we wanted to bulk it out for dinner so boiled up 300g of wholewheat pasta (which we added the runner beans and peas to, to save on washing up!). We mixed it all up in a pan at the end with a tiny bit more olive oil, (I think it was needed because there's less fat in the vegan chorizo-style chunks) , which made it more into a 3-person meal by our portions...possibly 4-person if you are used to smaller servings or having it for lunch. We'll definitely be making this again!!
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