Tomato salad with sizzled chorizo vinaigrette
If you grow several varieties of tomato, salads are a good
way to show them off to their full advantage. The green tomatoes are not
underripe – they are a sweet variety.
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Serves 2
·
Prep 10 mins
·
Cook 5 mins
Ingredient
·
2 tbsp olive oil
·
1 red onion, quartered and sliced
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85g/3oz chorizo, skinned and finely chopped
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250g/9oz mixed tomatoes – sliced, halved or quartered, depending
on size (red, gold, green and yellow look good together)
·
400g can cannellini beans, drained
·
1 avocado, stoned, peeled and sliced
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Good handful baby spinach
·
2 tbsp Sherry vinegar
·
1 garlic clove, chopped
·
1 tbsp chopped oregano
·
Crusty bread, to serve
Recipe
1.
Heat half the oil in a small pan, add the onion and chorizo, and cook
over a low heat until the oil starts to be released from the sausage.
2.
Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad
bowl – but keep an eye on the chorizo to ensure that it doesn’t burn.
3.
Add the remaining oil to the pan with the vinegar, garlic and oregano, then
stand back as it will sizzle quite violently. Remove from the heat, pour on top
of the salad and toss well. Serve with crusty bread.
Per serving 529 Kcals, Protein 18g, Carbs 33g, Fat
36g, Sat Fat 9g, Fiber 8g, Sugar 11g, Salt 1.3g
Tomato salad with
sizzled chorizo vinaigrette
