Roasted Red Pepper & Chorizo Salad with Butter Beans

Ingredients

• 4 red peppers
• 200 g chorizo
• 400 g tinned butter beans
• 100 g baby spinach
• 2 tbsp sherry vinegar
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 20 g flat-leaf parsley

Method

1. 1

   Preheat the oven to 220°C. Place the whole red peppers on a baking tray and roast for 30 minutes, turning once, until blistered and soft. Transfer to a bowl, cover with cling film and leave for 10 minutes, then peel, deseed and slice.

2. 2

   Slice the chorizo and fry in a dry pan over medium-high heat for 3–4 minutes until crisp. Remove with a slotted spoon, keeping the oil in the pan.

3. 3

   Add the drained butter beans to the chorizo pan, stir in smoked paprika and cook for 2 minutes to warm through.

4. 4

   Whisk together olive oil and sherry vinegar to make a dressing.

5. 5

   Pile the spinach on a platter, top with roasted peppers, butter beans, and chorizo. Drizzle with dressing and scatter with chopped parsley.