I just created the most delicious summer salad recipe, and wanted to tell you about it immediately.
However, this causes a little bit of a problem, in that there aren’t any photos of this dish. A bit rubbish, I know. As I was making it I had no idea it would be so tasty, so didn’t even think to snap the process. Silly.
I’m the first to skip past a recipe if it doesn’t have a photo to show me what the end result will look like* but it’s fairly simple, so I hope you understand and can make do for now. I promise to post pictures as soon as I make it again (which I’m sure won’t be too long). It will take about 5 minutes to prep, 15 minutes to cook and 5 minutes to assemble. Super-easy.
OK. Without further ado, for 4 people as a side dish, or 2 as a light main, you’ll need:
- 100g Chorizo (I used half of one of these)
- 220g green beans
- 100g Feta Cheese
- 1 x red pepper
- 15 cherry tomatoes
- 2 tbsp fresh parsley
- 1/2 tbsp fresh basil
- White wine vinegar
- Olive oil
- Pre-heat oven to 200°
- Cut red pepper into long wide strips, toss lightly in olive oil, lightly season with rock salt and freshly ground black pepper, place on a baking tray and pop into the oven for 15-20 minutes (or until soft and darkened slightly at the edges).
- While the pepper is in the oven, top and tail your green beans, cut your cherry tomatoes in half (or quarters, if you’re weird like me), chop your herbs and cut your chorizo into thin rounds (again, I halved my rounds, but only because I like things neat and tiny).
- With about 10 minutes to go, drop prepped beans into a pan of boiling, lightly salted water, for around 3 minutes. Don’t over-cook them, as you don’t want them to be soft. They should retain their texture and be cooked but firm. Drain and set to one side to cool a little.
- At the same time, pop your chorizo in a dry frying pan over a medium heat. You won’t need any oil, as the chorizo will soon release plenty of it’s own. Cook until it’s gone slightly crisp at the edges. Drain the oil into a bowl (do not throw away!) and set sausage to one side to cool slightly.
- Take the peppers from the oven when ready and again, allow to cool for a few minutes, while assembling the rest of the salad.
- Mix warm green beans, cherry tomatoes and herbs in a bowl. Drizzle over 1 or 2 tablespoons white wine vinegar (I used 3 capfuls, you want it to lightly coat the ingredients, not soak them).
- Add the warm peppers and chorizo and toss together.
- Drizzle the remaining chorizo oil over the salad.
- Crumble feta cheese over the top – and you’re done!
In my eyes, this is the perfect summer salad recipe. You could have this on it’s own with some French bread, or as a side dish to a main meal. We paired it with some pork steaks, and it was lovely.
*I adapted this recipe from one I found on Tesco‘s website – and I think the adjustments make it perfect. As I was so silly and didn’t take any pictures – the featured photo is of that recipe instead, for now! Personally, I think mine was loads better.
Let me know if you try this, I’d love to know what you think.