|
serves four as a first course |
| Ingredients: |
| 12 Campari or 20 cherry tomatoes |
| 2 large chorizo sausages |
| 1/2 bunch flat-leaf parsley |
| 500 ml of white beans (white kidney, cannelli or butter
beans) |
| 1/4 medium red onion |
| |
| dressing: |
| 1 clove minced garlic |
| juice of 1 lemon |
| 1/2 tsp paprika |
| 2 tbsp olive oil |
| salt and pepper (season to taste, but this
salad likes a hefty serving of salt and pepper) |
| |
| Method: |
| 1. Slice chorizo and fry at a high heat, until the sausage
is crispy on the outside. (Keep your eye on the pan, the sausage
can cook and burn quickly.) |
| 2. Slice onion finely and place in a mixing bowl. |
| 3. Halve or quarter the tomatoes (depending on size) and
place in the mixing bowl with the onions. |
| 4. Roughly chop parsley and place in bowl with onions and
tomato. |
| 5. Drain and rinse beans; add to salad mixture. |
| 6. Add warm chorizo, including some of the fat in the pan.
|
| 7. Add the lemon juice, oil, salt, pepper, minced garlic and
paprika. |
| 8. Toss salad and serve. |
| |
| |
| |
