Home > Barbecue Recipes > Salads and Accompaniments > Broad Bean, Mushroom And Chorizo Salad
Broad Bean, Mushroom And Chorizo Salad
This salad can be served as a first course or as part of a buffet menu. Prepare it a day in advance and store it in the fridge until needed.
Ingredients
225g/8oz shelled broad beans
175g/6oz chorizo sausage
60ml/4 tbsp extra virgin olive oil
225g/8oz brown cap mushrooms, sliced
Handful of fresh chives
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Cook the broad beans in a large saucepan of boiling, salted water until just tender. Drain and refresh under cold running water. If the beans are large, peel away the tough outer skins.
2. Remove the skin from the chorizo sausage and cut it into small chunks. Heat the oil in a frying pan, add the chorizo and cook for 2 minutes. Empty into a bowl with the mushrooms, mix well and leave aside to cool.
3. Chop half the chives and stir the beans and chopped chives into the mushroom mixture. Season to taste. Serve the salad at room temperature, garnished with the remaining chives.
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