Butter bean, grilled courgette, roast red pepper & chorizo salad

Name: Butter bean, grilled courgette, roast red pepper & chorizo salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp extra-virgin olive oil, plus extra for brushing; 100 grams cooking chorizo, skinned and diced; 1 teaspoon sherry vinegar; 1 red pepper, halved and deseeded; 100 grams fresh peas; 100 grams broad beans; 2 courgettes, sliced on the diagonal; 400 grams butter beans, rinsed and drained; 1 juice lemon

If you want to add more gluten free and dairy free recipes to your recipe box, Butter bean, grilled courgette, roast red pepper & chorizo salad might be a recipe you should try. This main course has 512 calories, 27g of protein, and 20g of fat per serving. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 2. A mixture of olive oil, broad beans, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so flavorful. 87 people found this recipe to be tasty and satisfying. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Heat grill to high.

Equipment you will use

Grill

Heat the olive oil in a frying pan over a medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.

Ingredients you will need

Chorizo

Vinegar

Cooking Oil

Equipment you will use

Slotted Spoon

Whisk

Frying Pan

Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black.

Ingredients you will need

Pepper

Equipment you will use

Baking Sheet

Grill

Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.

Ingredients you will need

Pepper

Seeds

Equipment you will use

Bowl

Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour.

Ingredients you will need

Fava Beans

Water

Peas

Ice

Equipment you will use

Bowl

Drain and set aside.

Heat a griddle pan until hot.

Equipment you will use

Frying Pan

Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.

Ingredients you will need

Zucchini

Olive Oil

Add the butter beans and rest of the ingredients to the pan with the dressing.

Ingredients you will need

Butter Beans

Equipment you will use

Frying Pan

Add the lemon juice and seasoning and gently toss everything together.

Ingredients you will need

Lemon Juice

Seasoning

Equipment

Ingredients

Servings:

1Tbsp

extra-virgin olive oil, plus extra for brushing 100grams

cooking chorizo, skinned and diced 1teaspoon

sherry vinegar 1

red pepper, halved and deseeded 100grams

fresh peas 100grams

broad beans 2

courgettes, sliced on the diagonal 400grams

butter beans, rinsed and drained 1

juice lemon

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.