Recipe of the Week

Each week our Farm Shop will feature one of their most popular dish recipes for customers to try at home.

Cannellini bean salad with roasted cherry tomatoes and chorizo

30 minutes Serves two EASY

cherry tomatoes 250g, halved

olive oil 2 tbsp

chorizo 50g, sliced and quartered

red onion 1 small, diced

sherry vinegar 1 tbsp

honey 1 tbsp

salad leaves 50g bag

Heat the oven to 180c/fan 160/gas 4. Put the tomatoes on a baking tray and drizzle with some of the oil. Season and roast for 20 mins and then remove.
Drain and rinse the beans. Tip into a bowl.
Fry the chorizo in a non-stick pan until crisp, then drain on kitchen paper. Wipe the pan clean and add the olive oil, onion and seasoning. Cook for five mins, then add the vinegar and reduce by half. Add the honey and whisk to emulsify.
Pour the warm dressing over the beans and mix. Add the chorizo, tomatoes and salad leaves and mix again. Divide between two plates.

PER SERVING 365 kcals, protein 16g, carbs 35.5g, fat 18.7g, sat fat 3.9g, fibre 8.6g, salt 1.7g