Borlotti beans, roasted pepper, chorizo and cherry tomato salad
- Serves: 4
- Cooking Time: 20 mins
- Course: Salads
- Cuisine: Fusion
- 200g dried borlotti beans, soaked overnight
- 4 red peppers
- Handful of cherry tomatoes
- 2 sticks of chorizo (I like the Gubbeen one)
- Red onion, finely sliced
- Parsley, chopped (or coriander)
- 1-2 tbsp olive oil
- Salt and pepper
1 Drain the water from the beans, replace with fresh water and bring to the boil with some aromatics like bay leaves if you have them. Drain and reserve.
2 Dress the whole red peppers in olive oil, salt and pepper and roast in an oven heated to 200 degrees Celsius, or equivalent, until they are soft and the skin has blackened. Leave to cool slightly then peel the skin off and thinly slice them.
3 Halve the cherry tomatoes.
4 Slice the chorizo into coins and pan fry. When they are nicely crisped up drain off the oil.
5 Mix everything together and season well. I like to put in a good bit of parsley for colour.
6 Serve in a bowl with more herbs on top.