Cannellini bean salad with roast cherry tomatoes & chorizo

Try this colourful salad when you’re looking for inspiration for a smart, easy midweek supper
Ready in 30 minutes

Ingredients
• 250g cherry tomatoes , halved
• 2 tbsp olive oil
• 1 x 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

Method
1. 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.
2. Drain and rinse the beans. Tip into a bowl.
3. 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.
4. Pour the warm dressing over the beans and mix. Add the chorizo, tomatoes and salad leaves and mix again. Divide between 2 plates.

Per serving
365 kcalories, protein 16g, carbohydrate 35.5g, fat 18.7 g, saturated fat 3.9g, fibre 8.6g, salt 1.71 g

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