Just 10-minutes or less and you’ve got a super nutritious lunch or light dinner.
110g cured Spanish-style chorizo, sliced into thick coins
1 tsp olive oil
1 tin cannellini beans, drained and rinsed
2 – 3 roasted red peppers from a jar, drained and roughly chopped
Handful green olives
2 large handfuls of spinach
1 tbsp red wine vinegar
Add the chorizo and olive oil to a cold frying pan and turn it on to medium heat. Cook until the chorizo starts to crisp and has let off some of its fat. Pour away any excess fat, leaving about 2 tsp behind. Add the drained beans, peppers and a pinch of salt and pepper and cook for a couple minutes to warm everything through. Add the olives, spinach and red wine vinegar and cook for just a minute until the spinach has just begun to wilt. Transfer to two plates and serve immediately.
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