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Tomato salad with sizzled chorizo vinaigrette

Tomato salad with sizzled chorizo vinaigrette

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing

Nutrition: per serving
NutrientUnit
kcal529
fat36g
saturates9g
carbs33g
sugars11g
fibre8g
protein18g
salt1.3g
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Ingredients

  • 2 tbsp olive oil
  • 1 red onion , quartered and sliced
  • 85g chorizo , skinned and finely chopped
  • 250g mixed tomatoes – sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)
  • 400g can cannellini beans , drained
  • 1 avocado , stoned, peeled and sliced
  • good handful baby spinach
  • 2 tbsp sherry vinegar
  • 1 garlic clove , chopped
  • 1 tbsp chopped oregano
  • crusty bread , to serve

Method

  • STEP 1

    Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.

  • STEP 2

    Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl – but keep an eye on the chorizo to ensure that it doesn’t burn.

  • STEP 3

    Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

Recipe from Good Food magazine, August 2014

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A star rating of 5 out of 5.3 ratings
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