Spanish Sausage and Butter Bean Salad © Jenny Morris More |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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a rustic salad can be served hot or room temperature with lots of freshly baked crusty bread and a pile of fresh wild rocket. Ingredients:
1 tablespoon olive oil |
1 (410 g) can butter beans, drained and rinsed |
300 g chorizo sausage, skin removed |
1 cup italian parsley |
1/2 cup pitted black olives, sliced |
100 g cherry tomatoes, halved |
100 g portabellini mushrooms, sliced |
6 spring onions, sliced |
1/4 cup chopped fresh mint |
salad dressing |
1 tablespoon capers |
2 garlic cloves, peeled |
5 ml chopped fresh ginger |
1 red chile, sliced |
1/3 cup red wine vinegar |
2/3 cup spanish olive oil |
salt & freshly ground black pepper |
Directions:
1. 1. Chop the sausage into chunks.
2. 2. Heat oil in a pan and fry the sausage for 3 – 5 minutes, take off the heat.
3. 3. Place the beans, parsley, olives, tomatoes, mushroom, spring onions and mint into a bowl – Pour over the dressing and let it stand for 1 hour before serving.
4. Chorizo is a pork and paprika sausage which is usually cured.
5. Fat cloves of garlic does not mean Elephant garlic, which also has its please in my kitchen.
6. AJO – Spanish for garlic.
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