Onion and Herb Salad with Chorizo Recipe

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  • Sunflower Oil – 1 tblsp
  • Small Onions – 1, finely sliced
  • Canned Butter Beans – 250 gms, drained and rinsed
  • Balsamic Vinegar – 1 tsp
  • Chorizo Sausages – 2, sliced diagonally
  • Small Tomato – 1, diced
  • Harissa Paste – 2 tblsp
  • Mixed Herb Salad – 85 gms


  1. Heat the oil in a non-stick frying pan over a medium heat, add the onion and cook, stirring frequently, until softened but not browned.
  2. Add the beans and cook for a further 1 minute, then add the vinegar, stirring well.
  3. Keep warm.
  4. Meanwhile, heat a separate dry frying pan over a medium heat, add a chorizo sausage slices and cook, turning occasionally, until lightly browned.
  5. Remove with a slotted spoon and drain.
  6. Mix the tomato and harissa plate together in a small bowl.
  7. Divide the herb salad between 2 plates, spoon over the bean mixture and scatter over the warm chorizo slices.
  8. Top with a spoonful of the tomato and harissa mixture and serve immediately.

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