Ingredients
400g can cannellini beans or other white bean
1 small red onion
2 tbsp red wine vinegar
140g button mushrooms, thinly sliced
handful flat-leaf parsley, coarsly chopped
3 tbsp olive oil
100g thinly sliced chorizo
Method
Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.
Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.
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