Spanish Sausage and Butter Bean Salad © Jenny Morris More

a rustic salad can be served hot or room temperature with lots of freshly baked crusty bread and a pile of fresh wild rocket.

• Ready In: 13 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1 (410 g) can butter beans, drained and rinsed
• 300  g chorizo sausage, skin removed
• 1  cup Italian parsley
• 1⁄2 cup pitted black olives, sliced
• 100  g cherry tomatoes, halved
• 100  g  portabellini mushrooms, sliced
• 6  spring onions, sliced
• 1⁄4 cup  chopped of fresh mint
•  salad dressing
• 1  tablespoon capers
• 2  garlic cloves, peeled
• 5  ml  chopped fresh ginger
• 1  red chile, sliced
• 1⁄3 cup red wine vinegar
• 2⁄3 cup Spanish olive oil
•  salt & freshly ground black pepper

Directions

1. 1. Chop the sausage into chunks.
2. 2. Heat oil in a pan and fry the sausage for 3 – 5 minutes, take off the heat.
3. 3. Place the beans, parsley, olives, tomatoes, mushroom, spring onions and mint into a bowl – Pour over the dressing and let it stand for 1 hour before serving.
4. Chorizo is a pork and paprika sausage which is usually cured.
5. Fat cloves of garlic does not mean Elephant garlic, which also has its please in my kitchen.
6. AJO – Spanish for garlic.