Turvey Allotments

Sow, Nurture, Harvest for Life

Ag Cur, Ag Cothú agus ag Sábháil don Saol

Chorizo and Mixed Bean Salad

Seafood Chowder_1


Serves 4

4 tbsp olive oil
250 g chorizo, sliced
400 g butter beans (1 can), well rinsed
400 g red kidney beans (1 can), well rinsed
100 g green beans, topped and tailed
1 shallot, peeled and finely chopped 1 clove of garlic, mashed with a little salt
2 tbsp flat leaf parsley, finely chopped
juice of 1 lemon
4 small handfuls of rocket leaves
2 tbsp Greek yoghurt

In a heavy bottomed pan heat the olive oil and fry the chorizo on both sides until golden and crispy. Drain and set aside but keep the oil which will have all the lovely chorizo flavours. Add the beans, shallot and garlic to the hot oil and stir-fry for about 2 minutes. Return the chorizo to the pan, season well with salt and pepper and add enough lemon juice as is to your taste. Allow the mixture to cool for several minutes before adding in the rocket and Greek yoghurt and mixing everything together well.

Serve with fresh crusty bread to mop up all those lovely chorizo juices.