Seared tuna & anchovy runner beans
The perfect lunch or light dinner, this healthy seared tuna and runner bean dish packs in nutrients and tastes great
Tomato salad with sizzled chorizo vinaigrette
Serves 2
Easy
Prep:
Cook:
Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing
Skip to ingredients
- 2 tbsp olive oil
- 1 red onionquartered and sliced
- 85g chorizoskinned and finely chopped
- 250g mixed tomatoes– sliced, halved or quartered, depending on size (red, gold, green and yellow look good together)
- 400g can cannellini beansdrained
- 1 avocadostoned, peeled and sliced
- good handful baby spinach
- 2 tbsp sherry vinegar
- 1 garlic clovechopped
- 1 tbsp chopped oregano
- crusty breadto serve
Nutrition: per serving
- kcal529
- fat36g
- saturates9g
- carbs33g
- sugars11g
- fibre8g
- protein18g
- salt1.3g
Method
step 1
Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
step 2
Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl – but keep an eye on the chorizo to ensure that it doesn’t burn.
step 3
Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.
