Cannellini Bean Salad with Roast Cherry Tomatoes & Chorizo

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Cannellini Bean Salad with Roast Cherry Tomatoes & Chorizo
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Makes: 2 servings adjust
Try this colourful salad when you're looking for inspiration for a smart, easy midweek supper

Directions

Ingredients

  • 250 grams Cherry Tomato, halved
  • 2 tablespoons Olive Oil

Step 1

Heat oven to 180C/fan 160C/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.

Ingredients

  • 400 grams Cannellini Beans

Step 2

Drain and rinse the beans. Tip into a bowl.

Ingredients

  • 50 grams Chorizo, sliced & quartered
  • 1 small Red Onion, diced
  • 1 tablespoon Sherry Vinegar
  • 1 tablespoon Honey

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.

Ingredients

  • 50 grams Salad

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.
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