This meal is unashamedly adapted from the glorious Moro, probably my favourite restaurant in London and an amazing pair of books to boot. I love the Clark's approach to food, their vision all of those years back when they first set out on a food journey. Researching Mediterranean food of the people, proper food with flavour and simplicity, and taking it back to their restaurant to cook up a storm.
This combination of cold beans, raw onions, tomatoes, fresh parsley and a sharp dressing with the heat of freshly seared crisp chorizo is a beautiful combination, perfect with crusty bread and a glass of crisp white wine.
Hot Chorizo, Bean and Tomato Salad
Serves 2
1 tin of butter, flageolet or cannellini beans, drained and washed (or if you prefer, 100g of your choice of bean soaked for 8 hours and boiled to instruction)
4 large tomatoes cubed or a small punnet of cherry tomatoes halved
1 handful of fresh flat leaf parsley, leaves picked
Half a red onion, sliced finely
150g chorizo, cut into 1cm cubes
Red wine vinegar or sherry vinegar
Olive Oil
Juice of half a lemon
1 garlic clove
Freshly ground salt and pepper
1 - Tip the beans, tomatoes, onion and parsley into a bowl and combine with your fingers.
2 - Make the dressing by crushing the garlic clove, preferably in a pestle and mortar. Mix with 1 tbs of the vinegar, 3 tbs of olive oil, lemon juice and salt and pepper. Dress the salad in the bowl then pile into 2 bowls.
3 - In a hot frying pan, fry the chorizo in a little olive oil until crisp. Scatter over the salad.
2 comments:
I hope you are very happy in your new house and love your recipes, keep them coming.
I agree Enjoy your new house
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