Fast 800 chorizo and bean salad – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fast 800 chorizo and bean salad By You Magazine - January 10, 2021 A high-protein, Mediterranean-style salad with a boost of gut-friendly fibre. Choose the hard, cured chorizo, rather than the soft, cooking kind. Any beans or chickpeas work well; just make sure they are canned in water. Smith & Gilmour SERVES 2 PREP 10 MINS COOK 2 MINS PER SERVING 349 CALS PROTEIN 15G CARBS 20.5G FAT 21.5G FIBRE 6.5G 25g chorizo, skinned and roughly chopped 2 tbsp extra virgin olive oil 400g can mixed beans in water, drained and rinsed 100g roasted red peppers from a jar, drained and sliced 25g pitted olives, any colour, sliced 50g young spinach leaves 1 tbsp cider vinegar 1. Place the chorizo in a small frying pan with 1 tablespoon of the oil and place over a medium heat. Cook for 2 minutes, or until it begins to release its fat and turn lightly brown, stirring regularly. 2. Meanwhile, mix the beans, peppers, olives and spinach in a large bowl. 3. Remove the pan from the heat and stir in the remaining oil and the vinegar. Leave to sizzle for a few seconds, then scatter the chorizo and warm dressing over the salad and toss lightly. 4. Divide the salad between two shallow bowls or plates and serve while still warm and before the leaves wilt. PREPARE AHEAD Roast your own peppers by placing them on a baking tray lined with foil and cook under a hot grill for about 10 minutes, or until the skins are blistered and blackened, turning regularly. Leave until cool enough to handle, then strip off the blackened skins and cut the peppers into strips, discarding the seeds. Two smallish peppers will give enough roasted pepper for this recipe. Now buy the book and get all the recipes The Fast 800 Easy is published by Short Books, £16.99. to order for £14.44 until 24 January, call 020 3308 9193 or go to mailshop.co.uk/books. Free UK delivery on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved