Cannellini bean salad with roast cherry tomatoes and chorizo
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 250g cherry tomatoes, halved
- 2 tbsp olive oil
- 1 × 400g tin cannellini beans
- 50g chorizo, sliced and quartered
- 1 small red onion, diced
- 1 tbsp sherry vinegar
- 1 tbsp honey
- 50g bag salad leaves
Method
- STEP 1
Heat oven to 180c/160c fan/gas 4. Put the tomatoes on a baking tray and drizzle with some of the oil. Season and roast for 20 minutes and then remove.
- STEP 2
Drain and rinse the beans. Tip into a bowl.
- STEP 3
Fry the chorizo in a non-stick pan until crisp, then drain on kitchen paper. Wipe the pan clean and add the olive oil, onion and seasoning. Cook for 5 minutes, then add the vinegar and reduce by half. Add the honey and whisk to emulsify.
- STEP 4
Pour the warm dressing over the beans and mix. Add the chorizo, tomatoes and salad leaves and mix again. Divide between 2 plates.
