Question: when is a salad not a salad?
Answer: when it’s got chorizo in it!! YUMO!
One thing I’ve learnt recently is that chorizo is apparently not a diet food. Who would have thunk it? Certainly not me. I’m one of these people who think once you stick the word ‘salad’ onto anything, it’s automatically super healthy and not at all bad for you. Oh why can’t that just be true?
So when I made this salad recently and brought it to a dinner at the house of two dieting friends I wasn’t met with lip smacking or smiles. Oh no, instead I was educated about kilojoules, fat and carb ratios and other exciting stuff like that; because that’s just what I need, another thing to worry over and feel guilty about.
“But it’s a salad…” I pleaded.
“No” I was told, “it’s got chorizo in it, so it doesn’t count”.
In fairness, our friends are doing great and look absolutely fab. Maybe taking some of their advice wouldn’t be such a bad thing.
This recipe is from the Avoca Salads cookbook. Any Irish readers will be familiar with the Avoca shops and cafes and will already be drooling and deciding they need to eat this immediately. For all you lovely foreigners, Avoca is a chain of uber-yummie-mummie shops in Dublin and Wicklow. You have to be a yummie mummie to a) have the time to hang out at the cafes with other yummie-friends and b) afford many of the country-chic-organic-handmade foods stuffs, clothes and nick nacks.
Maybe one day I will have the accompanying children and salary to justify my Avoca obsession, although it’s not going to be one day soon. In the mean-time I’ll just continue to buy their cookbooks and delude myself about the health benefits of certain salads.
Chorizo, mixed bean and rocket salad
Makes enough for 4 as a dinner salad or 6-8 as a side salad.
4 tbsp olive oil
250 g chorizo, sliced
400 g butter beans (1 can), well rinsed
400 g red kidney beans (1 can), well rinsed
100 g green beans, topped and tailed
1 shallot, peeled and finely chopped 1 clove of garlic, mashed with a little salt
2 tbsp flat leaf parsley, finely chopped
juice of 1 lemon
4 small handfuls of rocket leaves
2 tbsp Greek yoghurt
In a heavy bottomed pan heat the olive oil and fry the chorizo on both sides until golden and crispy. Drain and set aside but keep the oil which will have all the lovely chorizo flavours. Add the beans, shallot and garlic to the hot oil and stir-fry for about 2 minutes. Return the chorizo to the pan, season well with salt and pepper and add enough lemon juice as is to your taste. Allow the mixture to cool for several minutes before adding in the rocket and Greek yoghurt and mixing everything together well.
Serve with fresh crusty bread to mop up all those lovely chorizo juices and just don’t think about the calories.
You might also like:
Fig, goat’s cheese and pine nut salad
Broad bean fattoush
Wonky heirloom Caprese salad