Shopping list
- 200g Chorizo
- 1 red pepper
- 1 yellow pepper
- 1 courgette
- 1 tin butter beans
- 1 handful of peas (cooked and cooled)
- ½ lemon
- 2 tsp smoked paprika
- 6 tbsp olive oil
- 2 tbsp sherry vinegar
- 1 handful parsley
Spanish butterbean, courgette, roasted pepper and chorizo salad
1. Chop the peppers into large slices
2. Place peppers on a baking tray, drizzle with olive oil and sprinkle with smoked paprika. Roast at 200C for 10 minutes, remove and allow to cool
3. Chop the courgettes into chunky half moons
4. Place courgettes on a separate baking tray, drizzle with olive oil and sprinkle with smoked paprika. Roast at 200C for 10 minutes, remove and allow to cool
5. Chop the chorizo into cubes
6. Place on a separate baking tray, roast at 200C for 10 minutes, remove and allow to cool
7. To make the dressing, combine 4tbsp olive oil with 2tbsp sherry vinegar and the juice of ½ lemon, season.
8. Arrange the butterbean, peppers, courgettes, peas and chorizo in a serving dish. Serve
