Warm Chorizo, Lentil & White Bean Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Peel and roughly chop your shallot[s]

Once the pan is hot, add the chopped shallot with a pinch of salt and cook for 1 min

Add your diced chorizo and roasted garlic paste with a generous grind of black pepper and cook for 2-3 min further or until the shallot has softened

Meanwhile, slice your sweet pointed pepper[s] into rings

Drain and rinse your green lentils and cannellini beans

Add the sliced pepper to the pan along with the drained lentils & beans and cook for 2-3 min or until everything is warmed through

Meanwhile, chop your parsley finely, including the stalks

Chop your cherry tomatoes in half

Cut your lemon[s] into wedges

Combine the juice of half the lemon wedges with your balsamic vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl – this is your zesty dressing

Add the zesty dressing to the pan with half the chopped parsley (you'll use the rest later!) and a generous pinch of salt and pepper and give everything a good mix up – this is your warm chorizo, lentil & white bean salad

Wash your salad, then pat it dry with kitchen paper