Chorizo and cannellini bean salad

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 0.5 tablespoon(s) olive oil
• 125 gram(s) piece of chorizo, sliced
• 2  shallots, fi nely chopped
• 2  celery sticks, fi nely chopped
• 1  yellow pepper, deseeded and cut into bite-size pieces
• 150 ml (1/4 pint) white wine
• 410 gram(s) can cannellini beans, drained and rinsed
• 175 gram(s) sunblush tomatoes, drained
• 1 bunch(es) spring onions, sliced
• 100 gram(s) (31/2oz) rocket
• 1 handful fresh mint

Method

1. Heat the oil in a medium pan and fry the chorizo for 2-3min. Add the shallots, celery and pepper; fry for 5min until softened.
2. Add the wine and simmer for 2-3min until reduced by half. Stir in the beans and simmer for 3min until warmed through.
3. Stir in tomatoes, spring onions and rocket and divide among four plates. Sprinkle with mint and serve immediately, with plenty of chunky bread to mop up the juices.

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