Tuesday, 12 June 2012

Cannellini Bean Salad with Chorizo and Roast Tomatoes

So another thing I buy in bulk at the market is cherry tomatoes, you get a whole bowl full for £1, much better than the tiny packets in Sainsbury's for the same price. They are great for snacking on too and are 0 ProPoints, so I always have a bowl handy. This salad was delicious, roasting the tomatoes is a genius idea, it really brought a sweetness to this dish which complemented the spicy chorizo.

Canellini Bean Salad with Chorizo and Roast Tomatoes (from Olive Magazine May 2009)
(Serves 2)
(10 WW ProPoints per serving)

250g cherry tomatoes, halved
2 tbsp olive oil
1 400g tin cannellini beans
50g chorizo, sliced and quartered
1 small red onion, diced
1 tbsp sherry vinegar
1 tbsp honey
50g bag salad leaves

Heat oven to 180C/fan 160C/gas 4. Put the tomatoes on a baking tray and drizzle with some of the oil. Season and roast for 20 minutes 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 5 minutes, 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 2 plates.

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