Spanish Broad Bean and Chorizo Salad


A tapas staple


  • 250g broad beans, shelled
  • 125g chorizo, diced
  • 2 cloves of garlic
  • 1 tablespoon mint, dhopped
  • 1 tablespoon dill, dhopped
  • juice from half a lemon


  1. Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Pop out of their skins to reveal the emerald green beans inside.
  2. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the diced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil.
  3. Stir in the beans and cook for a further 2-3 minutes.
  4. Add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread


Photo Credit: Jonny Hughes @jonny2love
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