Onion and Herb Salad with Chorizo

Ingredients:

• 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

Method:

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.