Warm Prawn, Chorizo and Butter Bean Salad Recipe

This hearty warm salad makes a quick and easy dinner for two, as it's ready in just 15 minutes. Smoky chorizo adds some warming spice to the prawns and butter beans, while chopped herbs and spring onions add a touch of freshness just before serving.

Serves 2 - 3 mins to prepare and 12 mins to cook - 494 calories / serving

100g (3 1/2oz) cooking chorizo, sliced into thin rounds
1 x 165g (5 3/4oz) pack raw peeled king prawns
1 x 400g (14 1/4oz) tin butter beans, drained and rinsed
125g (4 1/2oz) roasted red peppers (from a jar), thinly sliced
1 garlic clove, finely chopped
1 red chilli, seeded and chopped
2 spring onions, finely sliced
2 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp chopped herbs (such as parsley, chives or mint)

Over a medium-high heat, fry the chorizo in 1 tbsp oil for 3-5 mins, until crisp. Remove with a slotted spoon and set aside.

Add the prawns to the pan, season and cook for around 3 mins, or until golden and cooked through. Set aside 
with the chorizo.

Add the butter beans and roasted peppers to the pan, along with the remaining 1 tbsp oil, red wine vinegar, chopped garlic and chilli. Cook for 2 mins, then return the prawns and chorizo back to the same pan, along with most of the herbs. Stir to warm through.

Divide between 2 plates, and top with the remaining herbs and spring onions.
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