Spinach, chorizo, chickpea & green bean salad
Drizzle with the remaining dressing and enjoy.
1 tbsp butter
100g chorizo, thinly sliced
2 x 410g tins chickpeas, drained and rinsed
250g ﬁne green beans, blanched
10g ﬂatleaf parsley, chopped
150g baby spinach
5 red salad onions, chopped, to serve
FOR THE DRESSING
2 garlic cloves, ﬁnely minced
1 tbsp Dijon mustard
1 tsp sugar
2 tsp white wine vinegar
½ cup olive oil
1. Heat a frying pan, add the butter, toss in the chorizo and sauté until crispy. Remove and set aside. Add the chickpeas to the pan, stir well to mix with pan juices, toss in the green beans and add half the dressing; cook for 1 minute. Return the chorizo to the pan, add parsley and stir well to combine.
2. For the dressing: place the garlic, mustard, sugar and vinegar in a blender, blitz and slowly add olive oil.
3. To serve: place the chickpeas on a platter, stir through the spinach, sprinkle over chopped onions and drizzle with the remaining dressing.