Warm Butter Bean and Chorizo Salad with Roasted Tomatoes

Ingredients

• 200 g cooking chorizo
• 800 g tinned butter beans
• 300 g cherry tomatoes on the vine
• 2 tbsp red wine vinegar
• 2 cloves garlic
• 20 g fresh flat-leaf parsley
• 1 tsp smoked paprika
• 2 tbsp olive oil

Method

1. 1

   Preheat oven to 190°C. Place cherry tomatoes on a baking tray, drizzle with olive oil and roast for 15–18 minutes until blistered and juicy.

2. 2

   Slice chorizo into coins and fry in a dry pan over a medium heat for 5–6 minutes, releasing its oils, until crispy at the edges.

3. 3

   Add sliced garlic and smoked paprika to the chorizo pan and cook for 1 minute.

4. 4

   Drain and rinse butter beans, add to the pan and stir to coat in the chorizo oil. Warm through for 3 minutes.

5. 5

   Add red wine vinegar and stir to deglaze the pan.

6. 6

   Tip everything into a bowl, add roasted tomatoes and roughly chopped parsley, toss gently and serve warm.